Agriculture Food Science and Technology

imagine you ate low calorie pizza which contained 1 g or fat, 1 g of carbohydrate, and 1 g of protein. what will be the total calories from this food?

17 kilocalories

the amount of carbohydrates required to produce 44 calories of energy:

44 calories divided by 4 calories =11 g carbohydrate

the NELA alows ____ types of health claims on a food label

7

total coounts of microorganism used as an indication of sanitary quality

SPC - Standard Plate Count

which statement is true? a. bacterial growth is an example of biological spoilage b. freezer burn or dehydration is an example of physical spoilage

both statements are true

which of the following best describes rancidity in food?

oxidation of fat

disease causing microoganisms are called:

pathogens

name the microorganism used in bread making:

saccharomyces cerivisiae

the fats that are generally solid and have no double bonds:

saturated fatty acids

agar and carrageenen are derived from:

seaweed

the process in which a substance goes from a solid state to a gaseous state is called:

sublimation

five taste stimuli are:

sweet, sour, bitter, salty, umami

Pasteurization of milk is

the process that kills all pathogenic microorganisms in milk

FDA food laws are found in which Title of the Code of Federal Regulations:

title 21

_________ is the enzyme that breaks down starch

amylase

reduction is the process in which:

an electron is gained

non- calorigenic artificial sweetener indicates:

artificial sugar which can provide sweetness and non-calorigenic

name the pigment that gives red color to salmon:

astaxanthin

a non-nutritive substance/GRAS substance added intentionally to improve quality and shelf-life of food is called:

food additives

enzymatic browning is seen in:

freshly cut apples

___ are the building blocks of starch

glucose

an example of simple carbohydrate would be:

glucose

Mesophilic microorganisms will:

grow well at moderate temps.

the pancreas realeses:

insulin

with regards to characteristics of brewers yeast, which of the following staements is correct:

it should convert glucose to achohol very rapidly

which term refers to the folding and manipulating of dough to acheive the proper consistency?

kneading

milk sugar is:

lactose

what s the recommended pH level in canned foods pathogens?

less than 4.6

an antioxidant is a compound that:

limits lipid oxidation

fat is removed to make skim milk. what will be the nutritional issue associated with removal of fat?

loss of fat soluble vitamins

the red color of fresh beef is due to protein called:

myoglobin

the pink pigment in meat that is created during the cure process is:

nitrosohemochrome

which of the following is an artificial fat?

olestra

the USDA reommend safe minimum internal temp. for ground beef is:

160 degrees F

a solution with a pH of ____ is considered alkaline

12

COOL is an acronym related to:

Country of origin labeling of food products

FSMA is an acronym for:

Food Safety Modernization Act

FSIS stands for:

Food Safety and Inspection Service

GMO stands for:

Genetically Modified Organisms

(GMP) are procedures that have been developed to ensure safe and wholesome food production as well as safe working enviroment:

Good manufacturing practices

________ organized the "poison squad"

Harvey Wiley

a ___is the amount of energy equal to the quantity of heat necessary to raise the temperature of 1 gram of water to 1 C

calorie

the term 12D is associated with:

canning

the protein present in milk:

casein

the Delaney Clause passed in 1958 states that:

chemical additive that induce cancer should not be added in food

botulism is due to:

clostridium

the amino acids the body cannot sythesis and need to be obtained through the diet:

essential amino acids

which of the following is a fermented product from soybean?

tofu