FDSC Exam 2

Misbranded foods

Its labeling or advertising is false or misleading, an imitation of another food but the label does not bear the word "imitation"

Slow freezing rate on ice crystal formation

Rates of cooling less than 1°C per min, large and less ice crystals form

Direct contact freezing

Refrigerants as cooling medium, freeze individual food particles, faster, but expensive

Mass transfer

Removal of water by evaporation from a solid food (loss of water through steam formation)

Grams of protein

0 grams

Serving size

1 tbsp (13 grams)

Servings in container

60

Net weight

789 grams

Calories

90

Direct food additives

Added to a food for a specific purpose in the food, intentionally added and identified on the ingredient label of foods

Enrichment

Adding back vitamins and minerals lost in processing

Fortification

Adding levels beyond those originally present in the product, can be fortified with minerals and vitamins not originally present

Name two areas that are sources of contamination in food processing

Agricultural environments, meat processing, produce processing, and food processing environments and handling

What is the Delaney Clause?

Amendment to the Food, Drugs, and Cosmetic Act of 1938, prohibits the FDA from approving the use of any food additive found to cause cancer in animals or humans

Authorized health claims

Approved by the FDA with significant scientific agreement amongst qualified experts

Baking powder

Baking soda + dry acid, react upon moisten, acid ingredient depends on baking powder

Indirect food additives

Become part of the food in trace amounts due to its packaging, storage or other handling

Tertiary container

Bundling of secondary containers to allow easy transportation and distribution, pallet and stretch wrapped

Carbon dioxide leavening

Chemical reaction (baking powder or acid and alkaline substances), biological reaction (yeast or bacteria)

Humectants

Compounds that bind free water in food products

Define and provide examples of the three methods of heat transfer

Conduction (frying eggs), convection (convection oven), and radiation (flames, microwaves)

Secondary container

Containers multiple primary packages, corrugated boxes or cases

Whole grains

Contains all three parts of the grain, contains fiber, vitamins, and minerals, rancidity issues, more difficult to use, less soluble

Adulterated foods

Contains any substance, food additive, or pesticide chemical residue which may render it injurious to health or unsafe, has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated

Refined grains

Contains mainly endosperm, needs to be enriched to replace lost vitamins and minerals, easier to use, more palatable

Indirect contact freezing

Cooled plate as cooling medium, relatively faster, more expensive

Differentiate between the types of frying

Deep fat frying, pan frying, and stir frying

Physical soilage

Dehydration

Primary container

Direct contact with the food, bottle or can

What is the purpose of the egg in the mayonnaise?

Egg acts as emulsifier, helping to bind the oil and water-based ingredients together

Allergen

Eggs

Name two examples of active packaging.

Embedded films, oxygen, moisture, carbon dioxide, ethylene, and odor scavenger, steam-release films, time-temperature indicators, vented bags, and microwave crisping sleeve

Chemical spoilage

Enzymatic and oxidation

Radiation

Fastest, heat transferred from heat source to food to be heated, energy vibrating at high frequencies and traveling through space as waves

Deep fat frying

Full immersion of food into oil

Convection

Heating of fluids (liquids and gases), hot liquids and gasses rise, and cooler portions sink

Conduction

Heating of solids, direct contact with heat source, molecule to molecule

Brand

Hellmann's

What bacteria grows well in refrigeration?

Listeria monocytogenes

Standard of identity

Mayonnaise

Heat transfer

Movement of heat from a source to a food through conduction, convection or radiation

Air leavening

Must be present, incorporated during mixing and manipulation

What is required on a food label based on the Fair Packaging and Labeling Act and the Nutrition Labeling and Education Act?

Net contents, identity of commodity- standard of identity, name and location of manufacturer, packer, or distributor

Food preservation

Process of treating and handling food to prevent or delay changes thus extends shelf life

Baking soda

Produce carbon dioxide when in contact with acid

Pan frying

Shallow frying in a pan with varying amounts of oil

Fast freezing rate on ice crystal formation

Small and many little ice crystals, little damage to food texture

Ingredients based on weight

Soybean oil, water, whole eggs and egg yolks, distilled vinegar, salt, sugar, lemon juice concentrate, calcium disodium eota, natural flavors

Qualified health claims

Supported by some scientific evidence and do not meet the significant scientific evidence

Grams of fat and trans fat

Total fat- 10 grams Trans fat- not significant source

Grams of sugar (total and added)

Total- not significant source Added- not significant source

Manufacturer's name

Unilever

Food processing

Use of methods and techniques involving equipment, energy, and tools to transform agricultural products into food ingredients or processed food products

Steam leavening

Water converted to steam (expansion of the baked good), source of leavening in all baked products

Stir frying

Wok pan, rapid cooking

Microbial spoilage

Yeast and bacteria