Food Science CDE
What is added to many breakfast cereals to increase consumption of this nutrient which is important to help prevent birth defects of the brain and spinal chord?
Folic Acid
______ means access to enough food for people to maintain an active, healthy lifestyle.
Food Security
A ______ is a food-borne illness that occurs when microorganisms grow in food and produce a toxin in the food. The toxin causes illness when the food is consumed.
Food intoxication
HACCP is a systematic science based process control system for what?
Food safety
During the manufacture of many breakfast cereals, B vitamins are added to the formulation to achieve a specific dietary purpose since they are not normally found in this food. What is this an example of?
Fortification
What is needed to metabolize protein and repair tissue? It can be found in broccoli, beef liver, and asparagus.
Riboflavin
_________ produces a heat stable toxin so even prolonged heating doesn't destroy this toxin if present in food.
Staphylococcus aureus
If a food product label bears the symbol in this picture, what does this mean?
Treated with Irradiation
To keep fresh produce from deteriorating during distribution and retail display, produce are often __________.
Treated with light coat of oil-based waxed to seal in moisture
It is important for food scientists to be aware of where to source ingredients for food product. Approximately three-quarters of the world's supply of cocoa comes from where?
West Africa
Three-quarters of the world's supply of cocoa comes from ____.
West Africa
What is a vegetable gum added to evaporated milk before processing to stabilize the casein proteins?
Carrageenin
When sodium nitrite is added to a formulation to manufacture a frankfurter, why is it pink?
Nitrosohemochrome
You are creating a new chocolate product and are using 57 pounds of cocoa powder in the formulation. Your supervisor has asked that you convert the formulation from English units to metric units. How much would the cocoa powder weigh in kilograms?
25.85 Kilograms
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 measure the sugar concentration in a beverage, food companies will measure the ______ of the solution.
Brix value
What is the range of the pH scale? This influences the functionality of the ingredient in a food product.
0-14
Gelatin can bind ____ times its weight in water.
100
How many degrees separates freezing and boiling points on the Celsius scale?
100
By federal law, baking powder must yield at least ________ of carbon dioxide for every 100 grams of powder.
12
By federal law, baking powder must yield at least ____ CO2 for every 100 grams of powder.
12 grams
The mass percent of 15g of salt is 85g of water is equal to ______ percent.
15
Food scientists often need to know how much solute a solution contains. What would be the mass percent of sodium chloride if 15 grams of sodium chloride was dissolved in 85 grams of water?
15%
The lean part of meat is about what percent protein?
15-20
What percent of their original moisture should dried fruits and vegetables contain?
15-20%
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 Nutritional Labeling and Education Act required food labels to carry basic nutrition information.
1990
A foodborne disease outbreak occurs when how many people develop the same illness after consuming the same food?
2
Harry's BBQ company processes their BBQ sauce at ambient temperature which is currently 68 degrees F. Which is equivalent to ____ degrees C.
20
To help prevent the spread of disease and to produce safe food, what is the recommended length of time that hands should be washed prior to handling food?
20 seconds
It takes approximately ___ pounds of milk to make 1 pound of butter.
22.8
Food scientists often need to know how much solute a solution contains. What would be the mass percent of sucrose in a solution if 23 grams of sucrose was dissolved in 77 grams of water?
23%
Oscar Mayer markets a product called "Fast Franks" that is a microwave hot dog in a bun. One serving, equivalent to one hot dog with bun, contains 19 grams of fat, 5 grams of saturated fat, 45 mg of cholesterol, 790 mg of sodium, 21 g of carbohydrates, 1 gram of dietary fiber, 5 grams of sugar, and 10 grams of protein. One serving would be equivalent to __________ calories.
295
Cream is classified according to the amount of fat it contains. Light whipping cream must contain __________ percent fat.
30-36
Bacteria multiply rapidly in what temperature range? Commonly called the temperature danger zone.
40-140 Degrees F
The nonnutritive sweetner called sucralose, also known as splenda is how many times sweeter than sugar?
600x
HACCP has how many principles?
7
For consumer safety, ground beef should always be cooked to a minimum internal temperature of 160*F before it is consumed. This would be equivalent to ____ *C.
71.1
Food scientists use the metric system to develop products. In a 10 pound product test batch, 3.17 ounces of salt is used. How much salt would be used in grams?
89.9 grams
Processing a food product so that it receives a 5 D treatment means that ________ percent of the microorganisms will be destroyed.
99.999 (FIVE NINES)
A solution containing more OH- ions than H+ ions is considered to be __________ solution.
A basic
Sugar is considered _________.
A compound
Aspartame, a common low-calorie sweetener used in beverages such as Diet Coke is
A dipeptide consisting of aspartic acid and phenylaline
What is an anaerobic reaction?
Absence of Oxygen
The acid found in vinegar is _____ acid.
Acetic
Carbonated Colas have what kind of pH?
Acidic
Soft drinks are ______ formulations with a pH less than 7.0.
Acidic
What is a type of polysaccharide that occurs naturally in brown algae as a skeletal component of their walls? It is useful in the food industry as a thickener or stabilizing agent.
Alginate
A complete protein is a protein that contains all the essential ________.
Amino Acids
What is often used in thin products with a large surface area (crackers) as a leavening agent to allow the unpleasant tasting gas that is produced to escape?
Ammonium Bicarbonate
What is the digestive enzyme found in saliva that reacts with carbohydrates in food to initiate breakdown into simpler sugars?
Amylase
When rice grains are stored for long periods of time, they are less sticky after cooking than fresher grains of rice because _________ acts on amylose, breaking down the amylose chains.
Amylase
Most starches found in food contain ___________ in differing proportions.
Amylose and amylopectin
A chemist, _________, discovered that the sweetness of sugar beets and of cane sugar was the result of the same chemical, sucrose.
Andreas Sigismund Marggraf
Certain foods having a blue or red shade get their hue from pigments called ______ that are sensitive to pH changes. In acid solutions, they turn red, while they turn blue in basic solutions.
Anthocyanins
When fruits and vegetables are dehydrated, temperatures used during drying ________________.
Are not high enough to kill bacteria
Juice packaged in a foil pouch is kept safe without refrigeration due to __________.
Aseptic Processing
Milk that has been first sterilized by heat and then placed in sterile containers for retail sale at ambient temperature has undergone ________.
Aseptic Processing
A monounsaturated fat lacks two hydrogen a, creating one double bond between carbon atoms and tends to lower LDL cholesterol without affecting HDL levels. What is a food that is naturally high in mono saturated fat?
Avocado
Which of the following statements is true? -Before coagulation occurs, denaturation of proteins is sometimes reversible -Protein coagulation is reversible -Protein denaturation is never reversible -Protein denaturation is only caused by heating
Before coagulation occurs, denaturation of proteins is sometimes reversible
Corn, soybeans, and canola improved by _________ could produce oils that have a better balanced saturated/unsaturated fat content.
Biotechnology
The use of biochemical techniques to alter the genetic make up of a plant to enhance characteristics for food production is called ___________.
Biotechnology
What subject is helpful in the Food Science field? It involves biology, genetics, and technology to improve plants, animals and microorganisms for food production.
Biotechnology
Food companies sometimes use potassium chloride instead of sodium chloride to lower the sodium content of a food product; however potassium chloride can have what kind of after taste?
Bitter
Oxidases are enzymes in vegetables that are inactivated by ______________.
Blanching
Ice cream and pudding are examples of food that may contain alginate, a type of polysaccharide that occurs naturally in _____________ as a skeletal component of their cell walls.
Brown Seaweed
What is a compound found in many soft drinks that has the chemical formula: C8H10N4O2
Caffeine
When a thermometer is used to monitor product internal temperature, it should be _______________ before it is used to ensure the readings are accurate.
Calibrated
What component in chili peppers makes them hot and may cause a burning sensation in your mouth?
Capsaicin
What is a naturally occurring chemical in chili peppers that makes them hot?
Capsaicin
Glycogen is the form of _________that is found in meat.
Carbohydrates
The enzyme maltase in yeast cells helps in baking yeast bread because it acts as a catalyst for the breakdown of maltose to simple sugars that are then metabolized to produce _______________ which causes the dough to rise.
Carbon Dioxide
The first ingredient in the ingredient statement on the can of Mountain Dew soda listed as "carbonated water." This is actually a solution of the gas _____________ dissolved in water.
Carbon Dioxide
When glucose reacts chemically with oxygen, water and ________ are formed.
Carbon Dioxide
When glucose and oxygen react with each other, the resulting products are _______.
Carbon dioxide and water
When a summer sausage in thermally processed smokehouse that has excessive air speed and little humidity, the sausage may form a hard outer layer, trapping moisture inside which could lead to subsequent microbial problems. This is called _____________.
Case Hardening
Metabolism of food involves two separate processes. One of these processes involves breaking down complex molecules into simpler ones during chemical reactions. What is this process?
Catabolism
What is used in the production of high fructose corn syrup, which is a substance that speeds up the reaction rate without being permanently changed or used up itself?
Catalyst
Based on the principles of HACCP, the presence of a walnut in vanilla ice cream is an example of a _______________ hazard.
Chemical
The presence of an agricultural pesticide in a food product would be considered a _____ hazard in a HACCP plan.
Chemical
Based on the principles of HACCP, broccoli that is contaminated with a pesticide residue is an example of a ___________.
Chemical Hazard
What has a complicated ingredient production process that involves fermentation and roasting which results in production of more than 300 chemical compounds?
Chocolate
What is another name for coriander leaves?
Cilantro
The frozen food industry was born in the 1920's when ___________ invented, developed and commercialized a method for quick-freezing food products.
Clarence Birdseye
Canning of foods is a common process that can safely preserve foods. If canning is done improperly, what can grow and produce deadly neurotoxin?
Clostridium Botulinum
Castleberry's Food Company initiated a voluntary recall of canned chili sauce and meat products due to the risk of a potent neurotoxin being present from under-processing the canned products. The organism, __________, is responsible for producing this toxin.
Clostridium Botulinum
The spores of ______ can germinate under anaerobic conditions to produce vegetative bacteria that can grow and produce a deadly toxin if foods are not adequately heat processed during retorting.
Clostridium Botulinum
Which food item is not one of the eight major food allergens? -milk -soybeans -fish -cocoa
Cocoa
To determine when a food has been heated sufficiently during the canning process, canners check the _________________ which is the last point in the food to reach the temperature considered safe for killing microorganisms in that food.
Cold Point
In the process of canning green beans, the point in the beans that is the last to reach the temperature considered safe for killing microorganisms is know as the _______.
Cold point
What do you get when you mix boiling water with gelatin?
Colloidal Dispersion
What is not a reliable indicator of doneness when ground beef patties are prepared for consumption?
Color
What would Kellogg's add to their products to absorb water after the food is consumed? This in then facilitates moving food through the digestive tract.
Fiber
The protein molecules of collagen and elastin form rope-like fibers so they are considered to be ________ proteins.
Fibrous
Frankfurters are an example of a ___________ meat product.
Comminuted
A food manufacturer is producing frozen waffles. The waffles are prepared by pouring a batter into a waffle iron and how does the waffle iron transfer heat to the batter?
Conduction
The method of heat transfer where heat energy is passed by the collision of molecules is called ________.
Conduction
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
When pancakes are cooked on a griddle, the griddle transfers heat to the pancake batter by ___________.
Conduction
What is a method of heat transfer where heat is transferred by circulatory movement in a liquid or gas?
Convection
Unripened cheese such as _______ has a high moisture content resulting in a shorter shelf life than ripened cheese.
Cream cheese
While milk is in a holding or storage tank and after it has been adjusted for butterfat content, it is fortified with what vitamin?
D
The length of time required at a specific temperature to destroy 90% of the microorganisms is called what?
D-Value
The length of time required at a specific temperature to destroy 90% of a pathogen is called __________.
D-value
With the _____________ on a Nutrition Facts panel, consumers can determine how the nutrients in a food serving fit into what they could consume for the day?
Daily Value
___________ is a process of preserving food through a combination of partial drying and freezing.
Dehydrofreezing
Oil floats above water in salad dressings because oil has a lower ______ than water.
Density
Food scientists continually conduct experiments to test processing conditions. In an experiment for a cookie company, a scientist tested spread of a cookie using butter or shortening to determine which was best for minimizing the spread of a cookie. For this experiment, the spread of the cookie would be considered a __________.
Dependent Variable
During the cleaning and sanitizing process following food production, a company will use a _______ which is a chemical compound designed to emulsify fay and solubilize food residue.
Detergent
What type of wheat is most commonly used to make pasta?
Durum
________ is a heat resistant connective tissue found in meat.
Elastin
Oil and water are two immiscible liquids found in salad dressings that can be blended together with the addition of a ________________.
Emulsifier
The process of ____ is used to add nutrients lost in processing to food at levels that are higher than what existed before the food was processed. For example, thiamin, riboflavin, niacin, folic acid, and iron are added to flour through this process.
Enrichment
An apple that has been peeled for processing will turn brown quickly as a result of ________.
Enzymatic Browning
When oxygen reacts with what in freshly cut bananas, the banana turns brown.
Enzymes
What is sometimes used as an indicator microorganism which means it can provide an index of the sanity quality of the product and may serve as an indicator of potential for the presence of pathogenic species?
Escherichia Coli
What well-known organism in the coliform group is an indicator of potential fecal contamination?
Escherichia Coli
What is a pathogen that causes a food infection?
Escherichia coli o157:H7
To make vinegar from apples takes several steps. In the first step, sugar from the fruit is converted to ______ in the presence of yeast.
Ethyl Alcohol
Fermentation of glucose with yeast produces ________.
Ethyl alcohol and carbon dioxide
An ingredient that is GRAS has been shown to be safe under the conditions of its intended use according to what organization?
FDA
The ____ has the responsibility for regulating additives that are used in food processing.
FDA
The government agency that has oversight for regulating the safety and quality of sea food is what?
FDA
This essential nutrient provides the body with its most concentrated source of energy.
Fat
What kind of molecules can greatly inhibit protein molecules from bonding with each other and with water, leading to the reduction of foam's volume and stability?
Fat
Vitamins A, D, E and K are what kind of vitamins?
Fat Soluble Vitamins
Vitamins A, D, E, and K are _______.
Fat soluble vitamins
By _________ cocao beans, the cell walls break down, bitter tasting compounds react with each other, and the seed temperature increases leading to biochemical changes.
Fermenting
Quaker Oats is an example of a company that was permitted by the FDA to place a food specific health claim on Quaker Oatmeal because research studies suggested that _____ may lower blood cholesterol slightly.
Fiber
What is a heat treatment of milk that destroys all pathogenic organisms but does not destroy all spoilage organisms?
Pasteurization
________________ is caused by moisture loss from a ham that is exposed to air during frozen storage, possibly as a result of loose packaging.
Freezer Burn
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
In the manufacture of Popsicles, what phase change would a liquid sugar solution go through to become a solid?
Freezing
A food scientist is developing a new product and needs to use a sugar that is not only the sweetest, but also the most soluble from an available list of sweeteners that they have in their product development lab. To meet these criteria, which sweetener would be recommended?
Fructose
What carmelizes at 110 degrees C?
Fructose
What is an acronym for a special list of additives that contains substances such as spices, natural seasonings, and flavorings that are considered safe for human consumption and not regulated as additives?
GRAS
What is a corrosion resistant surface that should not be used for direct food contact in a food production environment because it can discolor some foods and is highly reactive with acids?
Galvanized Iron
What unflavored polar molecule is derived from animal protein used to stabilize liquids in food manufacturing and can bind 100 times its weight in water?
Gelatin
What does GRAS stand for? These foods are considered safe for human consumption.
Generally Recognized as Safe
What portion of a grain kernel contains the embryo of a future plant, as well as the lipid/oil?
Germ
_______ is the basic sugar molecule from which all other carbohydrates are built.
Glucose
Flour with a strong _______quality produces yeast bread with a high volume and fine texture.
Gluten
What is the carbohydrate found in meat?
Glycogen
Oxymyoglobin is respinsible for the bright cherry red color of _____________.
Ground Beef
The preventative food safety concept called _____ has seven principles.
HACCP
What is the systematic, science based process control system for food safety that serves as the basic structure of a preventative system to produce safe foods?
HACCP
A manufacturer that produces baked beans might have challenges with their process if they use ______ water because the beans will take longer than normal to cook, changing their overall processing time.
Hard
Cream produces foam or whipped cream because of its viscosity and it ________.
Has low surface tension
This chemical bond is formed by the transfer of electrons between atoms of different elements resulting in positive and negative ions? What is this bond?
Ionic Bond
The word sanitation is derived from the Latin word sanitas, meaning "_____".
Health
HTST milk refers to the use of what procedures for the production of this product?
High Temperature Short Time
Hard wheat flour will yield flour that has a ________ ratio than that of flour from soft wheat.
Higher Protein-to-Starch
Why would a break company use hard wheat flour rather than soft wheat flour?
Higher protein to starch ratio
What is Cola an example of?
Homogeneous Mixture
During what process are fat particles broken down and surrounded by an emulsifier that keeps the tiny particles permanently separated?
Homogenization
To prevent butterfat from separating out as cream when milk stands during retail display and storage, milk is __________.
Homogenized
Oxidation of fat involves the loss of a _____ atom from a single-bonded carbon next to a double bond and leads to rancidity.
Hydrogen
Trans fat is made when __________ is added to vegetable oil in a process called hydrogenation.
Hydrogen
When acids dissolve in water, their molecules break apart and release _________ into the solution to make the solution acidic.
Hydrogen Bonds
Margarine is a plant oil that was __________ to be a semi solid form to resemble an animal fat product.
Hydrogenated
Acetic acid is a ________ ingredient?
Hydrophilic
Oils and water separate when mixed together in some salad dressings due to the ________ portions of fatty acids in oil.
Hydrophobic
The major objectives of _________ is to control pests economically through environmentally sound techniques in food processing facility.
IPM
What process denatures enzymes that cause milk to spoil?
Pasteurization
Sensory evaluation panels that use discrimination tests are obtaining information about products to describe what?
If the products are different
When people consume carbohydrates, digestion beings ______.
In the mouth when amylase in saliva breaks down starch into simple sugars
Food scientists continually conduct experiments to test processing conditions. In an experiment for whipped cream, a scientist test whipping the cream in a metal or plastic vat to determine which was best for whipping cream. For this experiment, the bowl material would be considered _____________.
Independent Variable
An IQF process means that a food product has been _________.
Individually quick-frozen
An alternating electric current in an _________ coil produces an alternating magnetic field causing iron cooking utensils placed on the cooking surface to become hot while the surface itself remains cool. The hot cooking utensil then transmits heat to the food.
Induction
What would a food scientist use to draw a general conclusion from specific facts or experience?
Inductive reasoning
Food components such as fat that do not dissolve in water are considered _________.
Insoluble
When a food is irradiated, the amount of radiation the food is exposed to during processing is commonly measured in ___________.
Kilograys
What microorganism does the characteristic flavor of sourdough bread come from?
Lactobacillus
Ice at 0 degrees C will keep food colder longer in an ice chest than water at 0 degrees C because of ________, or the energy required to cause a phase change without a change in temperature.
Latent Heat
What is a common term for the osmotic process that causes some water-soluble components in vegetables to leave the vegetable for the surround medium during he canning process?
Leaching
What is a term for the osmotic process that causes some water-soluble components in vegetable to leave the vegetables for the surrounding medium during the canning process?
Leaching
The D-value is the _____________.
Length of time required at a specific temperature to destroy 90% of the microorganisms present
What is an environmental pathogen that can contaminate ready-to-eat products? If contaminated food is consumed, it may be up to eight weeks before the onset of illness.
Listeria Monocytogenes
What are foods that have a pH greater than 5.3 are what?
Low-acid foods
The functional component ___________, found in tomatoes, is associated with a reduced cancer risk of the prostate, breast, digestive tract, bladder, and skin.
Lycopene
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
What is a flavor enhancer that some processors are removing from products to create a clean ingredient statement? While it is an FDA approved ingredient, it also occurs naturally in foods like mushrooms.
MSG
Sodium _______ is an ingredient used to impart a unique flavor and pink color to cured meat products.
Nitrite
____________ is important in baking yeast bread since it acts as a catalyst for the breakdown of a disaccharide into simples surgars, that in turn, break down to produce carbon dioxide which causes dough to rise.
Maltase
Sucrose is the main disaccharide in table sugar, honey, and ______________.
Maple Syrup
Whenever a chemical is used in a food processing lab, a _________________ must be available in case of an accident.
Material Safety Data Sheet
Food chemists must have MSDS (also known as ____________) accessible for all chemicals stored in their lab.
Material Safety Data Sheets
A food scientist is conducting a study that involves measuring the volume of a liquid using a graduated cylinder. The volume of liquid is read from the _________.
Meniscus
A food scientist is conducting an experiment and measuring the volume of a liquid in a buret. Where is the volume of the liquid read from?
Meniscus
What is formed in meat as naturally present enzymes use up available oxygen causing the meat to become a brown color?
Metmyoglobin
________ is formed when the myoglobin in meat becomes oxidized and turns brownish in color.
Metmyoglobin
When a company replaces atmospheric air in a bag of potato chips with a pre-defined mixture of oxygen, carbon dioxide, and nitrogen to preserve product appearance and extend shelf life, they are using what technology?
Modified-atmosphere packaging
What does the common food additive, potassium sorbate, function as?
Mold Inhibitor
Glucose is an example of what?
Monosaccharide
What flavor enhancer has no flavor of its own but is used in food products to help bring out flavors already presented in food?
Monosodium Glutamate
When you eat breakfast in the morning, digestion of your cereal starts in your ______.
Mouth
Chicken does not discolor in the same way ground beef does because chicken muscle has less __________.
Myoglobin
The chemical state of the meat protein ______ determines the color of meat.
Myoglobin
A food scientist was calibrating a thermometer prior to measuring the internal temperature of a product coming out of an impingement oven. To calibrate their thermometer, they placed the thermometer in boiling water and the thermometer reading stated that the temperature was 102 degrees Celsius. Since the food scientist only had this thermometer to use and they could not physically adjust the thermometer for calibration, how did they adjust to take the temperature of the product?
Need to add 2 degrees to their temperature reading
Integrated Pest Management in a food production area focuses on controlling pests with what kind of deterrents?
Non-Chemical
Because triglycerides molecules are _______, they resist the hydrogen bonding that sugars in water.
Non-polar
About 50% of all outbreaks of food-related illnesses are caused by what and is commonly spread by food handlers?
Norovirus
The __________ on a package of chocolate chip cookies tells the customer what nutrients are present in the product.
Nutrition Facts panel
The _________________ provided sweeping legislation requiring almost all foods produced in the US to have labels with specific facts about nutrition labeling.
Nutrition Labeling and Education Act of 1990
During the sensory analysis of chicken soup, ______ respond to odors in the form of steam rising from the container of hot chicken soup.
Olfactory Organs
The essential fatty acid, alpha-linolenic acid, is also considered an _______ which may reduce the risk of coronary heart disease.
Omega -3 fatty acid
Which of the following products would NOT contain trans fat?
Oreo cookies made with canola oil
In making ice cream, large amounts of air are incorporated into the mixture to increase the volume of the product. The percent increase in volume is known as what?
Overrun
Fats serve many functions in foods. What is one function that is not desired of fat?
Oxidation
What is the spoilage of lipids through the chemical bonding of oxygen to unsaturated sites of fatty acids?
Oxidative Rancidity
Fat in products such as peanut butter and potato chips can _____ over time to become rancid, causing undesirable flavors and odors.
Oxidize
Less tender cuts of meat can be tenderized by using enzymes in _______ that are extracted from the papaya fruit.
Papain
Papain contains three enzymes from ____________ which is used as a meat tenderizer.
Papaya
What is a mycotoxin that is a potential chemical hazard in apples and apple products?
Patulin
Which of the following products contains the lowest water content? -Eggs -Peanuts -Cucumbers -Beef Steak
Peanuts
_______ is a linear polymer of D-galacturonic acid that forms an ester with methanol and is used as an ingredient to make jelly.
Pectin
In 1810, a Englishman named __________ patented the tin canister, or can, which became the most popular container for food preservation through canning.
Peter Durand
What in eggs acts as a natural emulsifier?
Phospholipids
A consumer finds a piece of plastic in their yogurt cup. What kind of hazard is this?
Physical
What is a common process used in the food industry that involves the addition of salt, sugar, and vineagar to vegetables to lengthen their shelf life?
Pickling
Starch is a _______, which is a large molecule formed when small molecules of the same kind chain together?
Polysaccharide
Lard, or rendered ________, is popular in the baking industry for use in pastries, cakes, and frostings.
Pork fat
What is an example of a heterogeneous mixture?
Potato soup
If a food scientist measures a quantity of salt several times with similar results for a formulation, this measurement would be considered.
Precise
What is the use of a process to allow a substance or food to keep its useful properties for a longer than normal period.
Preservation
MRE's or meals ready-to-eat are processed in _________ and have an extended shelf life of up to 3 years.
Retort pouches
Large pressure canners used for commercial canning are called what?
Retorts
The development of Gatorade G Series Fit to be sold alongside of other Gatorade products would be considered a __________.
Product Line Extension
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
Food processors promote products containing omega-3 fatty acids because they ______.
Promote heart health
Hard wheat will yield a flour that has a higher ________ that that of flour from soft wheat.
Protein-to-starch
Amino acids are the building blocks of _________.
Proteins
Gluten in flower contains fibrous and globular _________ and gives baked goods their structure and shape.
Proteins
What is commonly used to break down protein in the production of cocoa and chocolate for candy and other products?
Proteolytic Bacteria
A product development team is developing a new product. What would be the usual order for taking the product from the concept to production?
Prototype, bench top formulation, pilot plant formulation, full scale production
One of the functions of sodium nitrite in cured meat products is to ________.
Provide flavor
Listeria Monocytogenes is considered a ________ since it can thrive and grow under refrigeration temperatures.
Psychrophile
In the U.S., the Food Guide _________ is a visual reminder of what makes up a balanced diet and the icon is found on the labels of some food packages.
Pyramid
Freezing an ice cream mixture _____ will create very small ice crystals.
Quickly
Irradiation can be used as a food preservation method called _____________. Food is first blanched , then subjected to high levels of radiation to kill all forms of microorganisms, resulting in shelf life of several years.
Radiation Sterilization
When the fat in walnuts begin to oxidize, the flavor of the walnut changes and becomes ________.
Rancid
Potato chips are commonly sealed in packages flushed with pure nitrogen to minimize oxidation that would lead to unpleasant flavors, otherwise known as _________.
Rancidity
What colors are created by anthocyanins?
Red and Blue
The enzyme _______ causes milk to coagulate by converting the milk protein casein into a compound called paracasein
Rennin
The viscosity of ketchup is a measure of its __________.
Resistance to flow
When cabbages are stored they undergo a process termed _______ that yields principally water and carbon dioxide.
Respiration
The yeast used in making bread is __________.
Saccharomyces cerevisae
The largest shell egg recall in US history occurred in 2010 due to what pathogen that may be found in eggs?
Salmonella enteritidis
A ________ is a substance the reduces, but not necessarily eliminates microbial contamination on inanimate surfaces to levels that are considered to be safe from a public health standpoint.
Sanitizer
Fatty acids that have a long carbon chain in which every carbon atom carries a maximum number of hydrogen atoms is called a ___________ fatty acid.
Saturated
______________ is a required component that must be included on a Nutrition Facts panel found on most food products.
Saturated Fat
To evaluate product characteristics such as flavor, texture, and shape, food scientists rely on ________ who are specialized groups of people who evaluate food samples.
Sensory Evaluation Panelists
A product that is capable of being stored at room temperature for a prolonged or indefinite period of time with little deterioration in quality is a _________ product.
Shelf Stable
Many foods are designed to be heated in a microwave oven which delivers electromagnetic waves to transmit energy to food. Finish this sentence: the _______ the wavelength, the greater the energy.
Shorter
Sulfiting is sometimes used for pre-treatment of fruits and vegetables that are to be dehydrated to ________.
Slow oxidation and enzymatic browning
What does the chemical formula NaHCO3 represent?
Sodium Bicarbonate
When you consume a cracker, the texture that you perceive is the result of several sensations including consistency, mouthfeel and __________.
Sound
Isoflavones are phytochemicals that have been shown to possibly help reduce the risk of some cancers. Where are isoflavones derived from?
Soy
What is used in the production of peanut butter to keep the peanut oil from separating out to the top of the jar?
Stabilizer
What causes food intoxication and the toxin is not destroyed by heating a food?
Staphylococcus aureus
What microorganism found on the skin of many people and can form a heat stable toxin in temperature abused food?
Staphylococcus aureus
What is a process where a solid turns from a solid to a gas?
Sublimation
In the Maillard reaction, reducing sugars react with the amino acid lysine. All of the following are examples of reducing sugars, except which one? -Sucrose -glucose -maltose -lactose
Sucrose
What is a pretreatment for dehydration that stops enzyme activity, but extends drying time due to water absorbed by food during the soaking pretreatment?
Sulfiting
Producing food by natural methods that fit with local needs and conditions is considered _________.
Sustainable Farming
What is the process of liquid forming on the surface of a gel as it ages?
Syneresis
Mouthfeel, one of several sensory sensations that contribute to the perception of flavor, is influenced by a food's ______.
Temperature
Water activity is used to determine what?
The amount of free water available for microorganisms to grow in a food product.
A mole of water, salt, and sugar cubes are ______ and the masses of each of these products are __________.
The same, Different
What is food science?
The study of producing, processing, preparing, evaluating and using food
What is an explanation based on a body of knowledge gained from many observations and supported by the results of many food science experiments?
Theory
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
Why is tartaric acid used?
To control the pH in soft drinks
A meat scientist cut open a cured ham and observed a brown spot the size of a penny near the center of the ham and deduced that this was due to the ham being frozen in the center when the cure was injected into the fresh ham. This ability to detect and solve problems is called _________.
Troubleshooting
Maltose consists of:
Two glucose units
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
What is a taste component that is best described as savory, pungent, deliciousness, or musty?
Umami
The meat industry is regulated by the ___________.
United States Department of Agriculture
When animals are harvested at a meat processing facility, mandatory antemortem and postmortem inspection is conducted by the ___________?
United States Department of Agriculture
The label on Red Bull Energy beverages must meet the requirements of the __________ for labeling.
United States Food and Drug Administration
A solution that contains less solute than can be dissolved in it at a given temperature is what kind of solution?
Unsaturated
In a commercial bread operation, baked bread is conveyed to a depanner which uses suction cups and ___________ to remove the baked loaf from the pan.
Vacuum Pressure
What is an economic term for the transformation that occurs in a product from raw material to finished product?
Value-Added
Fermentation is a production step in the process of making ___________.
Vanilla
When water boils, a phase change occurs so that liquid turns into a gas. This phase change is called ________.
Vaporization
As the starch concentration increase in a mixture, the resulting paste becomes more ____.
Viscous
Processed food products such as cereals and juice mat be supplemented with _____ to enhance their nutritional content.
Vitamins and Minerals
As popcorn heats, the _____ inside each kernel expands. Pressure builds, causing the corn to pop.
Water
What molecule is a polar covalent compound commonly referred to as the "universal solvent"?
Water
Butter is what kind of emulsion?
Water in oil
The protein found in the liquid that remains after fat and casein have been removed from milk is called what?
Whey
Some oils become cloudy when stored in a refrigerator. Because of this, what do oils do to precipitate saturated fatty acid?
Winterized
A low acid food is a food _______.
With very little acid (pH >4.6)
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
When food is prepared in a food service establishment, hot foods should be maintained at what temperature?
greater than 145 Degrees F
Which of the following items would not be considered a physical hazard in a food product? -glass fragment -hair -metal -plastic chip
hair
Extrinsic factors are environmental factors that affect the growth rate of microorganisms. What is not an extrinsic factor?
pH
A microorganism that causes a food borne illness is called a ___________.
pathogen
Carotenoids in pumpkins are considered ________ because they have antioxidant properties and may reduce cancer risk.
phytochemical
Who did early explorers feed food to in order to determine if the food was potentially safe for human consumption?
pigs
Collagen is a _____ found in connective tissue of animals that can be solubilized and dried to form a powder used in gelatin.
protein
The detection of an odor when it is released from food in your mouth during chewing , exhalation, or swallowing is called __________ olfaction.
retronasal