fs 201
Glucose + [Fructose] = Sucrose [Glucose] + [Glucose] = Maltose Glucose + [Galactose]= Lactose
-
Plants store starch in [granules] within their cells. Starch is made up of 2 different types of [polymers], amylose and amylopectin. The monomer for these compounds is glucose. [amylose] can form strong gels, while [amylopectin] makes thick solutions.
-
Which of the following is not included in the nutritional goals for food aids?
-20g carbs/ serving
Processing milk at 161 degrees Fahrenheit (72 degrees Celsius) for 15 seconds does which of the following
-Destroys pathogens (harmful microbes) and temporarily lowers the level of spoilage microbes -c. Destroys some of the potentially beneficial components found in raw milk
Which of the following is least important when designing an RUTF product.
-attractive package
In Rini's Sweet Potato Noodles, she fortified her noodles with Choose...Beta globulinAlpha TocopherolNon-nutrientGamma globulinBeta carotene from sweet potatoes. This is a precursor of Choose...Vitamin BVitamin AVitamin D3Vitamin CVitamin D and considered a Choose...MacronutrientsMicronutrients .
-beta caroteen -vitamin a -micronutrient
disciplines of fs
-chem -microbio -engineering -buisness/marketing
Although there are benefits of industrializing insects into our markets, there are many downsides. Cross allergenicity could occur between Choose...molluskscnidarianscrustaceans and insects due to their similarly structured proteins. On the microbiological level, insects work as Choose...vectorshostprey that carry harmful pathogens. Choose...Fertilizers PesticidesHerbicides are a chemical hazard factor to consider when insects are harvested from the environment.
-custaceans -vectors -pesticides
is the consumption of insects as food. There are numerous benefits to consumption of insects including
-entomophagy -livelihood, environ, health
dramatically speed up chemical reactions by lowering activation energy. These molecules are generally
-enzymes -proteins
Rini's sweet potato noodles over come specific religious law challenges related to Choose...KosherHalalCatholic food laws. She used local food products to make the noodles. Sweet potatoes were used to be sure there was enough Choose...vitamin Evitamin Avitamin K in the food. Soy and mung beans were utilized to meet the Choose...fatcarbohydrateprotein requirements for her product.
-halal -vitamin a -protein
Which senses are involved in Sensory Analysis?
-hearing sight smell touch taste
Recently, research has shown a possible sixth basic taste, oleogustus. A group of scientist published research 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 -neuro analysis -instrumental analysis
If there is a problem with processing, a deviation from what should be happening in the processing, the company should ___________
-implement its deviation plan
The milk to make Howling Cow ice cream comes from
-jersey -holstein
Insects have several health benefits; for example, they are rich in magnesium which is Choose...micro-nutrientessential vitaminmacro-nutrient that is beneficial for
-micro nutr -muscle functions
Howling Cow Vanilla ice cream contains stabilizers. Included in this ingredient list is Choose...mono- and di-glyceridescellulose gumxanthan gum , 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
2 things that influence shelf life of milk
-packaging -heat treatment
Foods used to sustain a population after a natural disaster are called Choose...ready to use therapeutic foodsready to use foodfortified blended food . This type of product should be shelf stable and have a shelf life of Choose...2 years1 year10 months . Protein sources are often blended because all Choose...essential amino acidsvitamins and mineralsmacronutrients must be present to ensure proper nutrition.
-rtutf -2 years -essential amino acdis
Choose...SevereModerateMild acute malnutrition is defined by an extremely low weight to height ratio. Symptoms can include Choose...muscle atrophymarasmusoedema , which is categorized as a severe wasting of muscle and fat tissue. Choose...Ready to Use Therapeutic FoodsFortified Blended FoodsLipid-based Nutrient Supplements have been used to help properly care for malnourished children above the age of six without medical complications.
-severe -marasmus -rtutf
-foood alergy -microbial hazards -chem hazards -health
-shellfish -protoza -anti nutrients -high quality protein
People work as a team with common language Requires lots of practice/training Only requires that instructions be followed Creates reproducible results Requires machines for sensory analysis
-trained -trained -untrained -instrumental -instrumental
Which ingredient is not found in the dry compressed food often used by relief agencies, BP-5?
-xanthan gum
--- is used to help sweet potato noodles stick together because they do not contain blank , a wheat protein.
-xanthan gum -gluten
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
In order to make milk safe to drink, it must be pasteurized at 161 degrees Fahrenheit for ____ seconds.
15
CDC recommends cooking ground meats to Answer F to prevent food borne illness.
165
What year did Harvey Wiley introduce the first Food and Drug bill?
1889
In ____ the Nutrition Facts label began appearing on foods as a results of NLEA.
1992
Food aid products usually have shelf life of at least ____ years. (answer should be numeric, not words)
2
Your snack for the morning consists of: 25 grams sugars 5 grams fiber 15 grams protein 5 grams fat What are the amount of Calories you would get from this snack?
205
Match the cooking temperature (level of supersaturation of sucrose) to the type of candy that can be made.
245 deg F → Chewy caramel, 300 deg F → Lollipops, 275 deg F → Taffy, 255 deg F → Marshmallow
Microwaves convert electricity to radio waves in the Answer megahertz range. This wavelength range causes molecules like water to move, thus heating the food.
2500
For best quality, how soon after purchase does the U.S. Department of Agriculture recommending using eggs?
3-5 weeks
The exact temperature for the first crack in the coffee beans that were being roasted in Dr. Harris' video he showed in class is
382
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
Match the packaging process with the type of packaging
A bottle of beer → Primary packaging, Beer with transport packaging,like palletized boxes. → Tertiary packaging, Packages that hold 6 beer cans or bottles → Seconday packaging
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.
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
Your grandmother is having a dinner party at her neighbor's house and needs your help to keep her fruit salad from turning brown. What are some ways to help her keep the fruits from undergoing enzymatic browning? Select all that applies.
Add some acid, Add lots of salt, Use PPO inhibitor, Add Vitamin C
When we consider chemical composition of foods, we usually take_____ into account. (Check all that apply)
Additives, Non-Nutrients, Macronutrients, Micronutrients
Why is botulinum toxin hard to be detected in food?
Because it is colorless, Because it is odorless, Because it is tasteless
During the pandemic, shelter in place orders are becoming the normal day to day reality. Even though trips to the grocery store or markets are allowed, we should be limiting the number of those trips in order to stay away from other people as much as possible. The Academy of Nutrition and Dietetics has these recommendations for foods to have in your pantry. Match the suggested food with the method of preservation that gives it a longer shelf life.
Canned beans → Retort canning, Whole grains → Low water activity, Pouches of fish and chicken → Retort canning, Nuts, seeds, and nut butters → Low water activity
Which of the following are foods that would be considered low acid?
Canned corn, Canned beets
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
Which of the following microorganisms are we MOST concerned with when canning foods?
Clostridium botulinum
Color additives, as seen Heinz's failed green ketchup are regulated under what amendment in the food law timeline? (three words)
Color Additive Amendment
Amino acids can be classified based on the needs of our body. Which type of amino acids can be produced in a starvation state?
Conditionally essential amino acids
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 does food preservation accomplish?
Decreases Microbial (spoilage and pathogenic) Growth, Decreases Chemical Reactions that alter food quality, Decreases Sensory Change
If you've been to the supermarket freezer section, you may have noticed a new type of ice cream: Halo Top. Halo Top Ice Cream, and others like it, has become extremely popular, because it has the same amount of calories in one pint as a 1/2 cup serving of normal ice cream (320 calories a PINT of Halo Top, wow!). In order to accomplish this amazing feat, Halo Top contains a few calorie-saving ingredients along with standard ice cream ingredients (like milk). Which of the following statements is correct about Halo Top ingredients? Here is a list of ingredients in their strawberry ice cream: Skim milk, eggs, erythritol, prebiotic fiber, milk protein concentrate, cream, organic cane sugar, organic strawberries, vegetable glycerin, natural flavors, beet juice (color), sea salt, organic carob gum, organic guar gum, organic stevia leaf extract.
Erythritol adds sweetness to the ice cream, but without the calories associated with cane sugar.
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"? Select all that apply.
Feed cows with non-bioengineered (non-GMO) crops, Be inspected by a government-approved certifier
Match these fortified foods with the mineral or vitamin with which they are fortified
Fluid milk → Vitamin D, Salt → Iodine, Enriched flour → Folic acid
What is the FTC responsible for as far as food labeling is concerned? (check all that apply)
Font size, Placement of label, Size of the dietary information label
What does acronym FSMA stand for?
Food Safety Modernization Act
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.
Match each substance to the product is can be used to adulterate.
Formaldehyde → Milk, Copper Sulfate → Green beans, Sulfuric Acid → Apple cider
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)
Fresh Fruit → 1, Raisins → 3, Dry Pasta → 4, Processed Cheese → 2
Phospholipids like lecithin are emulsifiers. Match each part of the phospholipid structure and tell whether it is hydrophobic or hydrophilic.
Glycerol → hydrophilic, Fatty acids → hydrophobic, Phosphate → hydrophilic
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, Swiss chard and Beets → Betalains, Squash, Pumpkins, and Tomatoes → Carotenoids
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
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.
What benefits are there to freezing foods?
Improved nutritional quality, Extended shelf life, Increased availability, Decreased food waste
Novozymes makes many kinds of enzymes and microbiological cells. One of the products that utilizes enzymes that Sonia Su discussed was dairy milk. What type of milk is most produced using an enzymatic process?
Lactose-free milk
The 1990 Food Labeling and Education Act, which gave us the old Nutrition Facts label we all know and love is getting a makeover. This new food label was implemented between 2018 and 2019. What changes will we see on the new label?
Larger Font for Serving Sizes, More Realistic Serving Sizes, Total Calories Will Be Shown in Larger, Bolder Font, The "Calories from Fat" Category Will Disappear from the Label, Daily Values for Some Nutrients Have Been Updated, Added Sugars Must Now Be Listed, Vitamin D and Potassium Must Now Be Listed, The Actual Amount of Micronutrients Must Now Be Listed, Dual Column Labels Must Be Used for Products That Contain > One Serving Size
Choose the attribute that does not belong with Globular Protein:
Less sensitive to pH than fibrous proteins
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.
Lipid oxidation increased → Lower water activity, Mushy texture upon thawing → Ice crystal formation, Pectin breakdown during storage is slowed → Enzymatic activity is decreased
Maillard Browning reactions are very complex!!!! However, they always result in what class of polymeric compounds being formed? (one word, which sounds somewhat similar to the pigment molecules in our skin
Melanoidins
We add different things to our fruit salad to keep the fruits from browning. Match the added ingredient to the purpose they serve.
Slow/destroy enzymes → Heat, dry, or freeze, Exclude oxygen → Plastic covering, Change pH → Acid, Break down polyphenol oxidase with other enzymes → Add pineapple, Change reduction- oxidation (redox) status → Vitamin C
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 (ORGANIC BROWN RICE SYRUP, ORGANIC ROLLED OATS, ORGANIC CANE SYRUP, ORGANIC PEANUT BUTTER, ORGANIC ROASTED SOYBEANS, SOY PROTEIN ISOLATE, PEANUTS, PEANUT FLOUR, RICE FLOUR, ORGANIC SOY FLOUR, ORGANIC OAT FIBER, NATURAL FLAVORS, SEA SALT, BARLEY MALT EXTRACT.) → Sugar, -Salami → Salt, Milk powder → Heating
Which of the following organic compounds do not belong to the big umbrella group of hydrophobic (water hating) lipids?
Starch, Polypeptides, Sugars
Match these chocolate-related ingredients to the processes used to produce them.
Sucrose. Produced from sugar cane or from sugar beets. → Sugar, Emulsifier created as a by-product of soybean oil processing. → Soy Lecithin, 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, 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, Composite of several ingredients with high levels both sugar and cocoa solids. → Semi-Sweet Chocolate
Select the most commonly used artificial dyes according to the article.
Sunset Yellow, Tartrazine , Erythrosine B, Brilliant Blue
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 are major functions of carbohydrates in food?
Sweetness, Browning, Gelling Agent, Water Holding, Thickening/Viscosity
___________is low cost, highly concentrated, and very stable as a substance.
Synthetic Pigment
Match the following polysacharides with their respective structure
The correct answer is: Amylose → linear chains of glucose bonded by a-1,4 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, Cellulose → chain of glucose molecules bonded by B-1,4 glycosidic bonds, Amylopectin → branched chains of glucose bonded by a-1,4 glycosidic bonds and a-1,6 glycosidic bonds
What does COOL stand for?
The correct answer is: C → Country, O → Of, O → Origin, L → Labeling
Match the physical forms found in ice cream.
The correct answer is: Carageenan, Guar Gum, and other materials can be used to trap water and other liquids in a flexible matrix. → Gel, - Egg yolks, lecithin, mono- and diglycerides, and polysorbate 80 all form micelles capable of carrying lipid materials into a watery environment. → Emulsifiers, -Dairy-based desserts often contain significant amounts of the milk sugar lactose. Over time lactose can form highly ordered structures that cause ice cream to have a "sandy" texture. → Crystals, -Air, nitrogen, and carbon dioxide can all be mixed trapped in ice cream. → Foam
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.
The correct answer is: Mushy texture upon thawing → Ice crystal formation, -Pectin breakdown during storage is slowed → Enzymatic activity is decreased, -Lipid oxidation increased → Lower water activity
Calories (and calories) are measured in foods by drying, grinding and burning them and measuring the heat they give off. Earlier in the semester, we discussed nutrient dense RUTFs, such as Plumpy Nut. So, if we were to put an RUTF product in a calorimeter and compare it to other food products...
The correct answer is: RUTFs would produce more heat relative other foods.
In this article concerning FSMA, FDA is responsible for domestic and imported foods except what?
The correct answer is: most meats, poultry, and processed egg products
Which of the following is a true statement about polyphenol oxidase?
The correct answers are: Polyphenol oxidase causes browning in fruits, As enzymes, polyphenol oxidase is able to catalyze reactions without being consumed in the reaction.
GMPs are utilized in the food, cosmetic and pharmaceutical industry to ensure products are produced with a consistent high quality. The tenets of GMP regulations ensure that the end product is
The correct answers are: free from contamination, consistent in its manufacture, that its manufacture has been well documented, personnel are well trained
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 time and temperature used to UHT process milk creates a product devoid of spoilage and harmful bacteria. Why is this milk not considered sterile?
Coffee contains what potential carcinogen?
acrylamide
Adding chalk powder to flour is a form of illegal ________________.
adulteration
is a legal term used when a substance is added to a food product that could contaminate it or the substance does not meet the FDA's standard of identity policies.
adulteration
(one word) 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
Cheese can have crystals too! These crystals are made of________.
amino acids, calcium lactate
Glass transition temperature only applies to ____________ molecular structure of sucrose.
amorphous
What carbohydrate is a good gelling agent?
amylose
Which of these polysaccharides can gel our food?
amylose pectin
Silage is produced by ---- fermentation of stalks, roots, grass, and other tough vegetable matter. This means that the microbes that produce silage (much like the yeast that produce ethanol in beer) grow best without oxygen
anerobic
What is the primary colorant used to color Cheddar cheese?
annato
Edible Insects and Invertebrates may contain more Answer than orange juice.
antioxidents
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
Which of the following is not the chemistry of R-group?
b. Double-Replacement Reactions
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
This is a quality defect that can drastically effect texture. These white spots on the surface of the chocolate are called ____________.
bloom
why r stabalizers helpful in ice cream
c. Stabilizers keep ice crystals from getting bigger over time. d. Stabilizers keep fat droplets emulsified by preventing them from separating from the ice cream.
What level of packaging is the box in this cereal package?
c. secondary Yes! Secondary packaging communicates branding and marketing information to the consumer.
During photosynthesis, plants utilize Answer(2 words), water and the energy from the sun to create glucose.
carbon dioxide
Food-based Answer (one plural word) 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
Which of the following require less energy to breakdown and metabolize in the body? Select all that apply.
glucose, short-chain fatty acid, denatured protein
Parmesan cheese, green tea, tomatoes, ranch dressing, miso soup, and Doritos are all sources of free Answer , which produce the savory taste known as umami.
glutamate
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
Generally speaking, which of these factors can prevent microbial growth?
high acid, water activity below 0.6, heat treatment
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 are not properties of an amorphous structure?
highly order, higher water activity
Ketchup is shelf stable because it uses __________ technology which is based on using multiple methods of food preservation to prevent microbial growth.
hurdle
Which type of foodborne illness is Salmonella?
infection
Steak is always a popular food. The non-enzymatic browning reaction that happens during grilling a steak is called .
maillard browning
Which of the following is NOT a monosaccharide?
maltose
Ketchup is no longer "King of the Condiments". What product now produces significantly more profits than ketchup?
mayo
The cooling effects of Answer are due to trigeminal nerve stimulation.
menthol
Most spoilage bacteria grow at
neutral ph
For canned foods, why is the size of the can limited?
o achieve acceptable product quality. , To make sure the center of the can reaches the sterilization temperature.
Both ______ and _______ are primary factors that affect enzyme function.
pH; temperature
Choose which products and foods have undergone Maillard browning reactions.
pancakes -maple syrup -grill marks on steaks
According to the "Ice Cream Makers" story we watched in class, Randy is signing off on what type of logs because State and Federal Inspectors will have access to them whenever needed?
pasteurization
-which of the following foods is not shelf stable
pasteurized eggs
is a fiber found in plant cell walls and is responsible for giving jams and jellies their solid, spreadable texture.
pectin
Just over 30% of the human population cannot smell Answer. For the rest of the population, it smells like musk.
pentadecalactone
Match each enzyme with its corresponding statement
peptidase → breaks down peptides to amino acids, transglutaminase → causes protein gelation, lipase → acts on lipids, catecholase → enzymatic browning, polygalacturonase → breaks down pectin, protease → acts on protein
________ 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
As the caramelization process continues, larger and larger Answer (one plural word) are created, as small molecules react with one another. In this way, the structure of these pigment molecules is somewhat analogous to plastics.
polymers
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 Answer that can then be used as a dry ingredient in many food items. (one word)
powder
High Answer (one word) 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 Answer (one word) 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 Answer. (one word)
prion
As discussed in class, we may choose to be carnivores, omnivores, or vegetarians, but we are all insectovores (meaning we eat insects) intentionally or unintentionally. Name one key micro or macronutrients that insects can supply (there are multiple correct answers).
protein
We can prevent enzymatic reactions in food by changing the pH, by adding salt, or by using high-temperature processing. This is because enzymes are . (one word)
protein
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
What does RUTF stand for?
ready to use therapeutic food
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
hich of the following tastes could be detected by ion channels? (Select all that apply)
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 Answer (one word) 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
The inability to taste sweetness would be classified as a Answer ageusia.
selective
(two words) 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
(two words) 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
To produce our Howling Cow ice cream or any other brand of ice cream for that matter, cows are fed fermented grass product called Answer. (one word) So, you could make the case that ice cream itself, in a rather round-about way, is a fermented product.
silage
Caramelization primarily involves which form of which nutrient?
simple sugars
Which of the following are NOT examples of an instance where non-enzymatic browning reactions can take place?
sliced apple black tea
The majority of a food's flavor is attributed to it's Answer. (one word, lower case)
smell
What country is increasing the amount of coffee grown in that location the fastest?
southern china
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
Domino is the producer of the well-known white crystalline "table sugar" that we use in making cookies, lemonade, coffee, even sugar cubes. What is the common scientific name for this type of sugar?
sucrose
Your cousin is such a clumsy person and spilled ketchup all over you and your favorite shirt at dinner. You try to wash it out with water but a stain still remains on your fav shirt. Your grandma tells you to use soap and it works! The stain is gone because soap contains _____ that works together to emulsify the leftover ketchup stain and removed it from your shirt!
surfectants
Complex 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 are not Answer
sweet
Which of the following items can be done with enzymes?
tenderize meat, soften cheese texture with aging, create a pungent garlic aroma
What is the focus of the clinical trail that being conducted by Dr. Harris and Lena?
the effect of caffeine on blood glucos
What is the name of the book, that caused the first law about food passed in the United States?
the jungle
Prior to about 1812, ketchup (shockingly) contained no Answer. (one plural word)
tomatoes
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 Answer nerve.
trigeminal
The Centers for Disease Control and Prevention says you do not need to wear a face mask to the grocery store.
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
The article examines research about a nutritious reddish oil from the Amazon region, called buriti from Mauritia flexuosa L.
true
You are suppose to eat until you are satisfied not full in order to reduce your risk of overeating, gaining weight, and feeling stuffed.
true
Soy sauce can add Answer basic taste to the product since it contains free glutamate.
umami
A bacteriophage is a Answer(one word) that attacks bacteria, not animals or plants.
virus
What type of processing is utilized in making sweet potato puree at Yamco?
continuous microwave
Candies are created thanks to supersaturation. When a supersaturated sugar solution is cooled, the microstructure of the candy can have 2 different forms. The microstructure impacts the appearance and texture of the candy. What is the structure of the fudge shown here?
crystaline
The Answer (2 words) at NCSU is currently located on Lake Wheeler Rd. The milk is transported to and processed at Schaub Hall
dairy farm
Proteins have 4 layers of structure. However tertiary or quaternary structure can be altered using heat, acid addition or ionic strength. This alteration of higher order protein structure is called_________________
denaturation
To _________ the botulinum toxin, you have to heat it to _______ for a few seconds.
denature 80
In what field of study did Dr. Harris begin his college career?
dietetics
We ran two different sensory tests in class with Coke and Pepsi. Which test could be utilized by a product developer to be sure the new formulation with lower cost ingredients is not different from the original product?
difference test
A(n)Answer (one word) allows lipids and water to mix in solution without separating. In the pancake recipe, eggs are a great example of this because they hold all of the ingredients together.
emulsifier
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 Answer
emulsifier
Why is it beneficial to blend different foods when preparing food aid for disaster relief?
ensure people receive the correct nutrients
The voluntarily consumption of insects for food is known as
entomophagy
The dates found on food packages are indicators of food safety.
f
According to the results seen on Figure 4, flavor and color were the most highly ranked in the sensory elevation.
false
Louis Pasteur first tried out pasteurization on milk.
false
Low water activity is same as low moisture content.
false
One of the reasons we need a bowl of ice water to stop caramelization is because we need pyrolysis to occur.
false
The type of papillae without taste buds on the tongue is ____
filliform
Ketchup shares a common history with Answer , (two words) a very salty sauce that, while not popular in the US, has been produced and enjoyed all around the Middle and Far East for many centuries.
fish sauce
After it is partly frozen, air is added to ice cream, creating a frozen
foam
Where is the North American division of the company that Sonia Su works located?
franklinton nc
As a tomato turns red and ripens, the umami taste increases because of an increase in ______________.
free glutamate
Another name for chunky milk is cheese! We made some cheese curds in class by adding acid directly to milk. What is the process of making a liquid into a solid via a network of polymers called? (one word)
gelation
Which one is not included in the types of sensory analysis?
Analysis by trained animals
Lipopolysaccharide, or LPS, is a structural component of certain bacteria. Which of the following is true of LPS?
It is a combination of lipid and carbohydrate structures., It is identified by a lack of gram staining., It can be found as part of the cell wall in certain bacteria., It can cause an immune response leading to fever, pain and swelling.
Which of the following is true about fatty acid?
It is an Omega-3 fatty acid.
Select all true statements regarding calorie estimation.
It takes more energy to burn starch than it does glucose., The efficiency of nutrient utilization is higher for fats than for carbohydrates or proteins.
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
Which form of monosachharide structure is most reactive?
Open, acyclic structure
How organic is Annie's Organic Shiitake & Sesame Vinaigrette according to the USDA labeling laws? and why? You can check out the ingredient label on the website linked to the name!
Organic; 95% of the ingredients are organic, organic seal and non-GMO (Genetically Modified Organisms) listed
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
Why do we use people in sensory test?
People are more sensitive., Machines don't have opinions., There are no target audience machines.
There is an enzyme family that converts phenols into polymers in fruits and vegetables. This enzyme family is often abbreviated as PPO which stands forAnswer
Polyphenol Oxidase
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
Maillard Browning involves what two macronutrients?
Protein, Carbohydrate
Match the following protein structures with their respective description.
Quaternary → the combination of proteins, Secondary → the protein chains folded into alpha-helixes or beta-sheets, Primary → A long chain of amino acids, Tertiary → folding of the alpha-helixes or beta-sheets
Which are examples of oligosaccharides?
Raffinose, Stachyose
Choose the correct descriptions about structures of carbohydrates and fatty acids.
There is a carboxylic acid "alpha" end and an "omega" methyl end in fatty acids., -A carbohydrate is technically hydrated carbon., - Alpha glycosidic bonds are easier to digest than Beta glycosidic bonds in carbohydrates.
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
They can have hydrophobic and hydrophilic parts to their structure., Both can form solid substances.
Match the description to the correct pathoge
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
Which of the following statements are true?
When there are double bonds between carbons, the fatty acid bends., When the fatty acid is unsaturated, it is bends.
What foods do the Academy of Nutrition and Dietetics recommend keeping in your panty during a pandemic?
Whole grains, Seafood, Frozen fruits, Vegetable oil
The basic formulation for disaccharides is CxHyOz.
X= 24, Y=22, O=11
Lactose concentration can be decreased in dairy products by several methods of processing, including water removal, fermentation, and adding air. What is the relative lactose concentration of the following products?
[milk] > [yogurt] > [ice cream] > [butter]