Food Science
At sea level, pure water freezes at:
0 degrees C
Approximately what percentage of the U.S. food dollar is spent on meals away from home?
35 percent
The butterfat content of table cream is approximately ________.
38 to 40 percent
In food, carbohydrates supply _____Kcal. Per gram.
4
In food, proteins supply _____Kcal. Per gram.
4
How much food from the meat and beans group is recommended for teenagers?
5 to 6 oz.
The great advance in world food production in the 1960s was called the ________.
Green Revolution
Identifying critical control points is an important principle of:
HACCP
The characteristic flavor of sourdough bread is from the microorganism called
Lactobacillus
_____ reacts with amino acids when milk is heated to contribute to the tan color and slightly caramelized flavor of cooked milk products.
Lactose
When a food is labeled "Calorie Free," this means that the food has:
Less than 5 calories per serving
A food chemist conducting research in a laboratory must know how to use all chemicals properly and keep an ____________ for each chemical in the lab that describes the safe use of the chemical and steps to take in case of an accident.
MSDS
A bacteria that can contaminate poultry products and cause foodborne illness in humans is ________.
Salmonella
The HACCP system for preventing hazards in food processing and ensuring food safety has the following number of steps:
Seven
_____ is an alternative name for baking soda.
Sodium bicarbonate
_____ is (are) required by law to be on al food labels.
The quantity
Which of the following vitamins must be declared first on a nutritional label for a food product?
Vitamin A
_____, in the form of carotene, is found in large amounts in carrots, sweet potatoes, and apricots.
Vitamin A
________ means that the product contains bacteria that can make more of the product.
active culture
Foam
air bubbles incorporated and trapped in the protein film by whipping as in meringue
Cooking food properly:
all of the listed answers
Sterols
are required for proper brain function and to produce key hormones
Yogurt is made with ________.
bacteria
A compound that destroys bacteria on contact and has residual activity to continue to kill bacteria on a surface is called:
bactericide
The use of biochemical techniques to alter the genetic makeup of a plant to enhance characteristics for food production is called:
biotechnology
Iron is important in the diet for the development of _______.
blood
Peptide bonds
bonds between the nitrogen of one amino acid and the carbon of a second amino acid
The purpose for using a leavening agent such as baking soda or baking powder in cakes and cookies is to provide a source of:
carbon dioxide
Very low-density lipoproteins
carry cholesterol and TGs from liver to body
Nutrient
chemical substances in food that help to maintain the body
Pigments
chlorophylls, carotenoids, anthocyanins, betalains are examples of these
Fermentation is a production step in the process of making _____.
chocolate
Preservatives
citric acid, benzoic acid are examples of this
Which of the following foods would be exempt from nutritional labeling?
coffee
Albumen
egg white
In HACCP systems, critical points should be identified so that hazard can be ________.
eliminated
Drying
eliminates water through the process of evaporation
Fruits and vegetables discolor when bruised or cut due to:
enzymatic browning
Carotenoids
fat soluble ranging from yellow to red-orange
Vitamins A, D, E, and K are _________________.
fat soluble vitamins
Polymerization
fatty acids can occur after fatty acids are hydrolyzed from glycerol
During bread production, Saccharromysces cerevisiae causes bread to rise through the process of:
fermentation
An example of a non-digestible complex carbohydrate is:
fiber
Product development
flavor, texture, shelf-life (preservatives), fortification
The HACCP process uses ________ to show the entire food processing operation.
flow charts and diagrams
The part of a cauliflower used for food by consumers is (are) the:
flower buds
Which mineral is added to most drinking water in the United States to assist in tooth development?
fluorine
Freezing
involves storing food at a temperature colder than 0 C
Refrigeration
involves storing food at an approximate temperature of 4 C
Which of the following foods cannot be effectively frozen?
lettuce
The Hershey Company is marketing a Hershey milk chocolate bar containing Reese's pieces called Twosomes. This is an example of a:
line extension
Which of the following may NOT be used as a claim on a food label?
low sugar
The Delaney Clause passed in 1958 states that
no carcinogens shall be added to the food supply
Gluten in flour contains fibrous and globular _____________ and gives baked goods their structure and shape.
proteins
A microorganism that can grow at refrigeration temperatures is a:
psychrophile
Water functions in the body to ________.
serve as a medium for chemical reactions
Three kinds of information must be found on a food label. One of those listed is incorrect. Which one of the following is incorrect?
sources of food ingredients
"Yellow jewel" is the name given by the Chinese to ________.
soybeans
An additive that can keep a compound, mixture, or solution from changing its form or chemical nature is called a:
stabilizer
Freeze drying food is based on the phase change called:
sublimation
The terms "chewy," "fibrous," "gritty," "mealy," and "sticky" are important in the _____ of foods.
texture
Hydrogenation
the forced addition of hydrogen atoms to the unsaturated bonds of fatty acids to raise the melting point of the fat (harden)
Wave patterns
the repeated cycle in which energy in a microwave oven is emitted by the magnetron tube
Nutrition
the study of nutrients and how they are used by the body
What is food chemistry?
the systematic evaluation and understanding of water, carbohydrates, lipids, proteins, vitamins, minerals, and other ingredients, such as additives, as they undergo chemical interaction/reaction during the harvest, storage and distribution of foods
Standing time
the time during which foods finish cooking by internal heat after being removed from the cooking appliance
What is unsaturated?
this fat has two configurations defined by their structure at the double bonds
Coagulation
to change a liquid into a soft semisolid or solid mass
Which of the following foods is NOT exempted from food labeling?
unpopped popcorn
The more _____ a lipid contains, the softer or more oily a lipid will be.
unsaturated fatty acids
Which one of the following is a type of food preserved, in part, by bacteria?
yogurt
Water activity, the degree of availability of water in food, is measured on a scale of:
0-1
A calorie is the amount of energy required to raise ____ of water one degree ________.
1 gram, Centigrade
A left-over hot dish needs to be reheated prior to serving again. The internal temperature of the food should reach _____ degrees F.
165
A pizza company printed a new package for frozen pizza and the consumer cooking instructions on the package states that the pizza should be reheated to a final temperature of 77°C. The cooking instructions should have listed the final cooking temperature in °F instead of °C. You have been asked to convert 77°C into °F. What should the final cooking temperature be in °F on the label?
171
In __________, the Nutrition Labeling and Education Act required food labels to carry basic nutrition information.
1990
The % Daily Value is based on a _____-calorie diet.
2000
Fresh fruits, vegetables, and meats are __________ percent water.
70-90
The percentage of an average U.S. worker's pay that is used for food is ________.
9.9 percent
A synthetic hormone to increase milk production is ________.
BST
A discovery by a 19th century economist relating family income with food purchases as a proportion of total expenditures is often referred to as:
Engle's Law
FSIS stands for:
Food Safety and Inspection Service
The government agency responsible for ensuring that food such as ketchup is safe and wholesome is the:
Food and Drug Administration
The use of food additives in the US is regulated by the:
Food and Drug Administration
Major program(s) used by food processors to assure foods aren't contaminated during processing is (are):
GMPs and HACCP
A company is formulating a high quality ice cream and wants to use milk from a breed of cow that will provide the highest percentage of butterfat in its milk. Which breed of cow should be used?
Jersey
Which of the following is NOT a type of food processing?
Rehydration
What substance do potatoes contain which can cause severe reactions in people?
Solanine
_____ is a process used to prevent browning in fruit and light colored vegetables.
Sulfating
_____ is an example of a pure substance.
Table salt
LD50 represents:
The concentration of a chemical at which half of the test animals die
_____ is required, by law, to be on all food labels.
The ingredient statement
Milk aseptically processed and marketed in a box that can be stored without refrigeration for three months or more if unopened is called _______________ milk.
UHT
The government agency responsible for ensuring that meat and poultry are safe and wholesome is the:
USDA
What are inhibitors?
are chemical compounds that slow the growth of microbes
Proteins:
are important macronutrients and provide essential amino acids; proteins provide structure in foods
Stationary
as many cells are dying as are being created
As eggs age, the egg white becomes thinner because the pH of the egg:
becomes more basic due to decreased carbon dioxide levels inside of the egg
When freezing foods, it is important to note that the freezing point of various foods is:
below 0 degrees C
How do small fat crystals affect creaming properties?
better emulsification, better dispersion, more air pockets
Which of the following food component is primarily derived from fruits, vegetables, and grains?
carbohydrates
If acidic foods (such as tomatoes) are added to milk,
casein coagulates
The presence of an agricultural pesticide in a food product would be considered a ______ hazard in a HACCP plan.
chemical
The method of heating that occurs during canning of solid-pack canned foods like tuna or ham is:
conduction
________ is a method of heat transfer where heat is transferred by circulatory movement in a liquid or gas.
convection
The demand for which of the following food products would go up the least if per capita income increased significantly?
dairy products
Lipids
defined as chemical compounds that are soluble in organic solvents but not soluble in water
The amount of foods and food service that would be bought at a given price is called ________.
demand
An avocado will turn brown after it has been cut and bruised due to __________________.
enzymatic browning
Blanching is a process used during preservation of fruits and vegetables to deactivate _____ prior to freezing.
enzymes
Fermentation of glucose with yeast produces________________________.
ethyl alcohol and carbon dioxide
Good Manufacturing Practices are used to:
evaluate the design of food processing plants
In the research and development laboratory of a food company, a scientist is deciding on the type of sweetener to use in a cereal product. Which sugar should they choose if they want to use the sweetest sugar from the following choices available to them?
fructose
________ stands for a system that is used to assure food safety in food processing, packaging, storage, distribution, and preparation.
hazard analysis and critical control point
The word sanitation is derived from the Latin word sanitas, meaning "_____________."
health
The amount of heat required to convert water from a liquid to a gas at its boiling point is called:
heat of vaporization
Only three processes have been identified to safely eliminate living micro-organisms. They are:
heat, selected chemicals, and irradiation
Which of the following processes changes liquid oils into semisolids and makes the oil less susceptible to oxidation and rancidity?
hydrogenation
Work triangle
imaginary triangle formed by the refrigerator, stove and sink; are the focal points of the major work centers in a kitchen
An IQF process means that a food product has been __________________________.
individually quick-frozen
To make fermented milk products such as cottage cheese or yogurt, a starter culture is added to pasteurized milk in a step known as:
inoculation
Salting
involves the use of salt to draw the moisture from the cells of the food
Which of the following is NOT a way to control food pathogens?
keep food at 40-140F (x)
Fats and oils are part of a family of compounds called:
lipids
Soy sauce is made with the use of:
mold
Essential amino acids
nine amino acids that cannot make itself
A fatty acid does NOT contain which of the following elements?
nitrogen
Anemia is a disease resulting from a low red blood cell count. The red blood cells are the cells that carry ________ throughout the body.
oxygen
It is important for a food technologist to measure the relative number of hydrogen and hydroxide ions in a food system. This is also known as measuring the _____ of a food.
pH
In which of the following foods is solanine considered a toxin?
potato
To prevent or slow oxidative rancidity in a food product, a food processor could ________.
prevent light transmission through the use of opaque or non-light-transmitting packaging
A company that manufactures potato chips inspects the product for color, chip size, thickness, and other attributes to assess the degree of acceptability of the chips. In other words, the company is checking __________________.
product quality
Protein is required for:
production of antibodies
Some food scientists are employed by federal, state and local government agencies responsible for the enforcement and administration of food laws. The food scientist engaged in this work is doing:
production/operations management work
When cabbages are stored they undergo a process termed __________ that yields principally water and carbon dioxide.
respiration
Oxidation
result of oxygen reacting with the double bonds of unsaturated fatty acids to produce a rancid flavor or aroma
Canned foods are processed in a commercial canner called a:
retort
Commercially canned carrots, peas, and corn are processed in a huge pressure canner called a:
retort
MREs or meals ready-to-eat are processed in ___________ and have an extended shelf life of up to 3 years.
retort pouches
The ability to thicken when a starch has begun to cool is called:
retrogradation
Vitamin D is added to milk to prevent a condition called:
rickets
Water that is potable is:
safe for drinking
A _______________ is a substance that reduces, but not necessarily eliminates microbial contamination on inanimate surfaces to levels that are considered to be safe from a public health standpoint.
sanitizer
Application efficiency of pesticides can be improved by:
scouting fields
Work center
section in a kitchen that has been designed around a specific activity
Myoglobin
the primary pigment in meat
Metabolism
the process by which living cells use nutrients in many chemical reactions that provide energy for vital processes and activities
Digestion
the process by which the body breaks down food into useable nutrients
what are preservations?
these work by slowing, stopping or killing microbes
The main purpose of blanching vegetables would be:
to inactivate plant enzymes
A list of ingredients must be included on a food label. The first ingredient listed is by its amount of:
total weight
Emulsions
two-phase systems in which one phase is dispersed in the other
Amino acids
type of organic acid
Antibodies
very large proteins that weaken or destroy foreign substances in the body
A low acid food is a food that has:
very little acid
A synthetic sweetener made of aspartic acid and phenylalanine that is found in many diet soft drinks is called:
Aspartame
In most cases, which phrase means that the food product in question contains no nutritive carbohydrate sweetener, either added or naturally occurring, and is a low or reduced calorie food?
"sugar free"
When you spend one dollar for food, approximately how much goes into the labor required to harvest, and then process that food after it leaves the farm?
$0.76
If a food product undergoing slow freezing is improperly wrapped, the airflow past the food will increase water loss from the frozen product into the air. This could result in __________ on the product surface.
Freezer burn
Food ingredients that are GRAS, also known as _____, are considered safe for human consumption.
Generally Recognized as Safe
_____ is a scientific term that is used to describe how food feels in the mouth.
Mouthfeel
A consumer concerned wanting information about the irradiation of foods should contact:
NRC
The portion of a label found on food packages that presents nutritional information is called:
Nutrition Facts
Which of the following products would NOT contain trans fat?
Oreo cookies made with canola oil
_____ flourish in environments of high osmotic pressure, or low water activity, and are responsible for spoilage of dry fruits, fruit juices, and maple syrup.
Osmiophilic yeasts
_____ is a heat treatment that destroys all pathogens but does not destroy all spoilage organisms.
Pasteurization
_____ is one of the top 8 foods that account for 90% of food-allergic reactions.
Peanut
_____ is a carbohydrate in some fruits that has the ability to form gels.
Pectin
Antioxidants perform all of the following except:
Prevent protein degradation
________ is defined as individual cells of crop plants exhibiting desirable characteristics, which are selected and grown into mature plants.
Somaclonal variation
Flavor is sensed by taste buds which are located on parts of the tongue. The taste buds on the sides of the tongue respond to what flavors?
Sour
_____ is a microorganism that can cause a foodborne intoxication.
Staphylococcus aureus
_____ is a microorganism that may be found in the body's nasal passages and on the skin. If perishable food contaminated with this organism is allowed to sit at room temperature for an extended period of time, this organism produces a toxin that causes foodborne illness.
Staphylococcus aureus
__________________ produces a heat stable toxin so even prolonged heating doesn't destroy this toxin if present in food.
Staphylococcus aureus
When animals are harvested at a meat processing facility, mandatory antemortem and postmortem inspection is conducted by the
United States Department of Agriculture.
Deficiency disease
a disease caused by the lack of a specific necessary element in the body; examples include pellagra, rickets, anemia, goiter, kwashiorkor, night blindness and osteoporosis
Calorie
a measurement of the amount of energy produced when food is burned by the body; in science, it is the amount of energy needed to raise the temperature of 1.0 g of water 1.0 degrees Celsius
Saliva
a mucus and enzyme-containing liquid secreted by the mouth that begins to break down starches and makes food easier to swallow
Colorant
a pigment used to impart color to a food or beverage
Denaturation
a process that changes the shape of a protein molecule without breaking its peptide bonds
Incomplete protein
a protein lacking one or more essential amino acids
Complete protein
a protein that contains all the essential amino acids
High-quality protein
a protein that contains all the essential amino acids
Polypeptide
a single protein molecule containing ten or more amino acids linked in peptide chains
Intoxication
a toxin is formed by the microorganism prior to ingestion
Water soluble vitamin
a vitamin, specifically vitamin C or one of the B complex vitamins, that dissolves in water; are not stored in the body
Warranty
a written promise by a manufacturer that a product will meet specified standards of performance
Energy guide
a yellow tag that is displayed on all newly purchased major appliances which shows an estimated, yearly energy usage for the product
Which of the following is not a function of protein?
absorption of water and fiber
The acid found in vinegar is __________ acid.
acetic
The carbonation of soft drinks such as Pepsi or Coke results from a reaction between a form of carbonate and a(n):
acid
Essential fatty
acids are required in the diet for absorption of fat-soluble vitamins and because they aren't synthesized by the body
Fermentation
acids, protein break down products - containing nitrogen
According to the National Agricultural Chemicals Association, crops without protection chemicals would have:
all of the listed answers
Total counts of microorganisms in foods are:
all of the listed answers
During digestion, proteins are broken down into:
amino acids
The government regulates irradiation as ______________________.
an additive
Glycogen
an animal starch stored in muscles as a source of energy
Gluten
an elastic substance formed by mixing water with the proteins found in wheat; produced when dough is kneaded
The major or main part of a meal is called:
an entrée
Combination oven
an oven that can do two types of cooking, such as conventional and convection
Convection oven
an oven that uses a fan to circulate hot air over food
A food additive that retards rancidity of unsaturated oils and prevents browning in fruits and vegetables that occur during exposure to oxygen is called an:
antioxidant
What is a food additive?
any substance added to food
Grains
are a source of carbohydrates and dietary fiber
Enzymes
are largely responsible for the digestion and breakdown of food molecules into absorbable units and are protein molecules that cause chemical reactions to occur without being altered in the process
Protozoa
are single-celled eukaryotes; classified by their morphology, locomotion and life cycle; they do not grow in foods, but are parasites that require a host to complete their life cycle
Only Lactic acid bacteria can ferment sugars and nutrients in pickles because they:
are tolerant of salt levels
Hot spots
areas of food that during cooking reach a higher temperature than surrounding areas due to receiving a greater concentration of energy
Character-impact compounds
associated with particular products: Benzaldehyde - cherry or almond; Isoamyl acetate - banana
The presence of Listeria monocytogenes in Bologna is an example of a _____ in food.
biological hazard
Scientists at Calgene Company isolated the gene responsible for the deterioration of a tomato when it is picked, then used this knowledge to create the Flavr-Savr® tomato. This is an example of applying _____ to alter the genetic makeup of a food.
biotechnology
The food pyramid indicates that the _____ group is the where you should obtain the most servings each day.
bread
Proteins:
build and repair body tissue
Starch is a:
carbohydrate
The first food product to use modern biotechnology (bioengineering) is:
cheese
Once food production operations are finished, a sanitation crew will remove all visible dirt, grime, and grease. This step is also called:
cleaning
Common food poisoning can be avoided by taking simple preventative steps. Which of the following steps is the most important?
cleanliness
When steam undergoes a phase change to liquid water, _____ occurs.
condensation
To which milk product is sugar added during processing?
condensed milk
To make ready-to-reheat and eat pancakes that are sold frozen in retail stores, the manufacturing company must cook the pancakes before the freezing process. When pancake batter is poured into a pan that is made hot by energy released from a heating element, the pan transfers the heat by __________ to the batter.
conduction
Disadvantage(s) of low temperature preservation
cost; shorter shelf life
To control crystal size when making candy, an interfering agent such as _____ is added.
cream of tartar
Functions of fat in foods
crystal modification, medium for heat transfer, tenderness in baked products, flavor and tenderness in protein foods, body and mouthfeel
The process that changes the shape of a protein molecule without breaking its covalent bonds is called:
denaturation
Hydrolyzed vegetable protein
derived from soybeans
The basal metabolism rate of a human being is NOT affected by ________.
diet
Dietary fiber
does not provide energy but does avert or decrease some problems
Trace elements
elements or minerals needed in very small amounts
Prior to purchasing dairy foods at the grocery store, the ________ should be checked:
expiration date of the product
Which of the following food processing operations IS NOT for cooling food products?
extrusion
A major criticism of American diets and eating patterns is that our diet contains far too much
fat
If a food product is altered so that it appears to be of a higher quality than it actually is, this is considered to be:
food adulteration
A sensory scientist evaluates characteristics such as texture, aroma, and flavor of food products. These are also called:
food attributes
The study of food production, processing, preparation, evaluation, and use is called:
food science
A food additive that promotes or produces a desired physical state or texture is called a(n):
formulation aid
An addition of a nutrient to foods such as adding Vitamin D to milk is called ________.
fortification
A method of food preservation that does destroy microorganisms and enzymes is:
freezing
The sugar _____ is sweeter than sucrose.
fructose
_____________ is the basic sugar molecule from which all other carbohydrates are built.
glucose
The stretchy, elastic protein found in wheat that gives bread its final shape and structure is called:
gluten
When people work in a food processing establishment, employees are taught to wash their hands and wear appropriate clothing and a hairnet. These steps are part of the company's _____ to produce safe and wholesome food.
good manufacturing practices
A food technologist is formulating a low carbohydrate pasta. They need to select a grain that has the highest amount of protein and lowest amount of carbohydrates. Which grain should they use?
hard wheat
Cream produces foam or whipped cream because of its viscosity and it ________________.
has a low surface tension
Using salt to control the unwanted growth of microorganisms in food:
has been used for many years and is only effective if foods are stable
Fiber is not digestible, it passes through the intestine system and is removed in the stools. It absorbs water on its way through the digestive system and results in a softer stool, reducing the risk of:
hemorrhoids
The process that breaks down fat globules in milk to make them smaller and more uniform in size is called:
homogenization
To prevent butterfat from separating out as cream when milk stands during retail display and storage, milk is __________.
homogenized
The process if adding hydrogen to unsaturated fat molecules causing double bonds to break and be replaced with single bonds resulting in liquid oil being converted to a semi-solid fat is known as:
hydrogenation
A green radura symbol displayed on a food package label indicated the product has undergone:
irradiation
The most effective way to eliminated living microorganisms in spices is:
irradiation
Water activity
is a measure of the availability of water molecules
Transport
is the delivery of nutrients and oxygen to all of the body's cells by the vascular (aka circulatory) system
Why should you be concerned about excessive use of black pepper?
it can become a strong carcinogen
Which of the following is NOT true about the Consumer Price Index (CPI)?
it is a comparison between raw food and fast food prices
Canning
keeps air out
Radiation
kills micro-organisms
Diabetes mellitus
lack of or inability to use the hormone insulin, which results in the build up of glucose in the bloodstream
Yeast breads are made from soft dough and rely on yeast fermentation to make the bread rise. The one sugar yeast cannot ferment is:
lactose
In the process of freezing food, _____ in the food product if a slow freezing process is used.
large ice crystals will form
Macromolecules
large molecules containing many atoms
Energy lost when water molecules form ice crystals is called:
latent heat
Two factors that accelerate rancidity in food products are:
light and oxygen
The _____ a fatty acid chain becomes, the more solid a fat will be at room temperature.
longer
The technical name for freeze drying is:
lyophilization
Which of the following is a macromineral needed by our bodies to maintain health?
magnesium
__________ is important in baking yeast bread since it acts as a catalyst for the breakdown of a disaccharide into simples sugars, that in turn, break down to produce carbon dioxide which causes dough to rise.
maltase
The ________ dose is the largest dose that the animal in an experiment can take without endangering its health.
maximum tolerated dose
Which of the following is NOT a carbohydrate?
meat
Smoking
meat would be cut in strips and hung in the smoke from a wood fire to add flavor
Common pro-oxidants of fat in food
metals, light, heat
Convection cooking
method of cooking in which foods are baked or roasted in a stream of heated air
Which of the following processes will NOT eliminate living microorganisms in food?
microwaving foods
Inorganic elements essential for human health and growth are called:
minerals
Sodium benzoate is used in soft drinks primarily to inhibit:
mold growth
Cell division
most reproduction is by
Molds
multi- or unicellular eukaryotes
Poisons produced by certain species of molds are:
mycotoxins
Because triglycerides molecules are ___________, they resist the hydrogen bonding that dissolves sugars in water.
non-polar
Vitamins
nutrients that don't provide energy or build body tissue, but help regulate these and other body processes
What is vegetable oil?
oil bearing portion of the seed is cleaned, ground and tempered. Pressing or solvent extraction. Refined. Bleached. Deodorized.
Which of the following cannot be digested, absorbed, but looks, feels, and behaves like fat?
olestra
Amino acid
one of the building blocks of protein molecules
Celery wilts when placed in a dry environment because water leaves the cells through a process called ____________.
osmosis
Quaternary
overall spatial structure if the protein has more than one polypeptide
Papain is a protease isolated from:
papaya
Any microorganism that can cause disease is called a:
pathogen
Protein hydrolysates
perform as both flavorings and enhancers
The presence of a cherry pit in a container of yogurt is an example of a:
physical hazard in food
To test a food manufacturing process with batches larger than bench top size, but smaller than full scale industry size, processors will use:
pilot scale production
what is pectin?
polymers of D-galacturonic acid linked alpha1-4 that have various amounts of methylation on carbon #6 (high Methoxy pectin)
Malnutrition
poor nutrition over an extended period of time which can be caused by inadequate diet or the body
Lard, or rendered ____________________, is popular in the baking industry for use in pastries, cakes, and frostings.
pork fat
You are developing a new food product that requires a rapidly dissolving sugar. Given a choice of using equal amounts of granulated sugar, brown sugar, powdered sugar, or a sugar cube, which type of sugar would dissolve the fastest?
powdered sugar because it has more surface area per gram of solid
If a food scientist measures a quantity of salt several times with similar results for a formulation, this measurement would be considered ___________________.
precise
Which of the following food component is primarily derived from red meat and poultry?
protein
Hard wheat will yield a flour that has a higher _______________ than that of flour from soft wheat.
protein-to-starch
Amino acids are the building blocks of .
proteins
Roasting
proteins and protein break down products react with sugars
One of the functions of sodium nitrite in cured meat products is to .
provide flavor
Which of the following is not a primary function of protein?
provides good and readily available source of energy
Extrinsic
refer to environmental characteristics that surround the food product
Bioavailability
refers to the degree to which nutrients are digested and absorbed
Which of the following is not an essential function of a food container?
refrigerator fit
A deaerator:
removes the air from peanut butter
Service contract
repair and maintenance insurance purchased to cover a product for a specific length of time
Aerobes
require oxygen
Pickling
requires the use of vinegar and other acids
When a food scientist appraises a food using sight, smell, taste and possibly touch, this is often referred to as:
sensory evaluation
Taste buds
sensory organs located on various parts of the tongue
To stabilize liquids in some foods, _____ such as citric acid, maltic acid, and tartaric acid, are added to surround metal ions and prevent them from catalyzing the oxidation of unsaturated fatty acids.
sequestrants
Which of the following work together to maintain chemical, fluid, and electrical balance between tissue cells and blood?
sodium and potassium
Bacteria cannot grow in all ________ environment because of lack of available moisture.
sugar
RDA
suggested levels of nutrient intake to meet the needs of most healthy people
Which of the following products is native to North America?
sunflowers
________ determines the stringiness of celery and the softness of bananas:
texture
During _____, the interaction of an amino acid and a reducing sugar results in non-enzymatic browning.
the Maillard reaction
Water holding capacity
the ability to retain moisture during the application of external forces like heating, grinding and pressing
Threshold level
the dose above which adverse effects are produced
Calcium or sodium propionate is added to bread to inhibit:
the growth of mold
Primary
the linear sequence of amino acids
Infection
the live microorganism must be ingested to cause disease
Salt and sugar
the most common preservatives that work by decreasing water activity
Absorption
the passage of nutrients from the gastrointestinal tract into either the blood or the tissue fluid surrounding the cells
Food science is
the study of producing, processing, preparing, evaluating and using food.
Chalaza
the twisted, rope like structure in an egg that keeps the egg yolk center
To assess the effectiveness of a heat treatment when processing food, companies use a _________________________ which is a graph that plots microbes killed against time at a particular temperature
thermal death time curve
A food technologist developing a formulation for a soft dough should use:
three parts flour to one part liquid
Taste buds are sensory organs located on various parts of the tongue. If you were eating salty pretzels, you would perceive the salty taste on the _____ of the tongue.
tip
Amino group
two atoms of hydrogen and one atom of nitrogen and is written - NH2
Glucose
type of simple sugar; the body's primary energy source and the only energy source for the brain and nervous system; the basic sugar molecule from which all other carbohydrates are built
At the Country Farms Soup Company, a food scientist is evaluating the sensory properties of a new chicken soup and wants to evaluate the impact of savory, or _________, characteristics.
umami
How can freezer burn be controlled?
use moisture-proof packaging and avoid temperature fluctuations
When water boils, a phase change occurs so that liquid turns into a gas. This phase change is called ________________.
vaporization
Nutrient requirements
vary with the type of organism, but most foods provide high nutrient availability for microorganisms
As the starch concentration increase in a mixture, the resulting paste becomes more _______.
viscous
Fat soluble vitamin
vitamins that are absorbed and transported by fats; includes vitamins A, D, E and K
Meat grading is a:
voluntary procedure conducted by the USDA
Fruits and vegetables are primarily composed of:
water
What are dyes?
water soluble for entire food
Butter is made by agitating cream to form a _____ emulsion.
water-in-oil
Obesity
weighing twenty percent or more above desirable weight for height; in an adult, obesity is defined as a body mass index of 30 or more
The term "Daily Value" that is found on a nutrition facts label means
you can determine how the nutrients in a food serving fit with what you can or should have for the day.
Water activity is the degree of availability of water in food. The water activity of pure water is:
1
A food contains 8 grams of fat, 4 grams of carbohydrates, and 5 grams of protein. That would be equivalent to ___ calories.
108
If Joe's daily intake is 2000 calories and he consumes a candy bar that contains 220 calories, what percent of Joe's calorie intake is in that candy bar?
11%
The average American spends less money on food than most nations of the world. The average American spends what percent of total disposable income on food?
11%
All meat should be cooked to the following temperature to kill Salmonella species:
145F
No more than _____% of your day's food intake should be protein.
15
Superstores are likely to carry how many items?
15,000
Bacteria do not thrive below 40 degrees F or above _______ degrees F.
150F
A food contains 11 grams of fat, 6 carbohydrates, and 8 grams of protein. That would be equivalent to ___ calories.
155
If the legal maximum of nitrite (NO2) is 156 ppm, how much sodium nitrite can you legally add to 1 kg. of meat?
156 mg
In _____, a German chemist named Andreas Sigismund Marggraf discovered that the sweetness of sugar beets and of sugar cane was the result of sucrose.
1774
The number of minerals needed by the body is approximately ________.
20
A 42 g serving of M&Ms® contains 9 grams of fat, 30 grams of carbohydrates, and 2 grams of protein. That would be equivalent to ___ calories.
209
It takes approximately ______ pounds of milk to make 1 pound of butter.
22.8
A Hershey's Milk Chocolate bar contains 13 g fat, 8 g saturated fat, 26 g total carbohydrates, 1 g dietary fiber, 24 g sugar, and 3 g protein. Based on this information, the chocolate bar would contain ____________ calories.
233
To increase shelf life, the air in a controlled atmosphere storage room containing apples should contain only _____% oxygen rather than the 21% found in normal air.
3
Approximately what percentage of all the jobs in the food and fiber system is related to wholesale and retail sales?
30 percent
When roasting meats and poultry, an oven temperature of at least ________ should be used.
325 degrees F
To ensure that the foods you store maintain their safety and quality, make sure your refrigerator is at _____ degrees Fahrenheit.
40
________ grams of a day's food intake should be protein.
45
It is estimated that the average consumer spends approximately what percent of his/her food dollar on food prepared outside of the home?
45%
Tomatoes are stored and shipped at temperatures between:
50-65 degrees F
What is a toxin?
A substance that can cause extreme illness or death
_____ bacteria are used to make vinegar.
Acetic acid
Conditions under which natural toxins will NOT cause problems in humans are:
An abnormal food constituent is eaten moderately
_____ is sweeter than sucrose.
Aspartame
_____ is a pathogen that grows under anaerobic conditions and is a concern in canned food products.
Clostridium botulinum
The advent of large scale food dehydration began during:
World War I
The color of ground beef color changes from bright cherry red to brown or ____________ when packaged in an oxygen permeable package.
Metmyoglobin
When ground beef that is packaged in a Styrofoam tray and covered in plastic wrap is stored under refrigeration for several days, the color changes from bright cherry red color to brown or:
Metmyoglobin
Sugar is considered ______________________________.
a compound
Osteoporosis
a condition caused by a calcium deficiency which results in porous, brittle bones and a loss of bone density
Microwave oven
a cooking device which uses invisible waves of energy that cause water molecules to rub against each other and produce heat which cooks the food
Appetite
a desire to eat
Aspartame, a common low-calorie sweetener used in beverages such as Diet Coke™ is __________________________.
a dipeptide consisting of aspartic acid and phenylalanine
Fallacy
a mistaken belief
________ is a measure of the responsiveness of quantity of a commodity demanded to a change in the market price.
Elasticity of demand
________________ is a heat resistant connective tissue found in meat.
Elastin
The ________ regulates genetically engineered microbes used in natural pesticides.
Environmental Protection Agency
In the United States, more than one-half of the fresh fruits and vegetables are grown in which states?
California, Florida, and Texas
Food that is dried at too high a temperature during dehydration can become _____ on the outside of the product.
Case Hardened
_____ is a globular protein that is found in milk.
Casein
_____ is a protein found in milk.
Casein
_____ is the complete destruction of all microorganisms, except for some bacterial spores.
Commercial sterilization
The use of computers in interactive engineering drawing and storage of designs is known as CAD, or ______.
Computer-Aided Design
Milk is supplemented with Vitamin ___ because it is essential to the growth and repair of bones.
D
_______________ is a process of preserving food through a combination of partial drying and freezing.
Dehydrofreezing
The ________ registers or approves the use of pesticide tolerance levels for pesticide levels in food.
EPA