FS 201 Final Exam
What is the Aw of water itself?
1
Hot foods should be kept hot and cold foods should be kept cold. When foods enter the temperature range from ______ °F, they are considered to be in what Kenny Loggins would refer to as the "Danger Zone.
40-140
Match the correct term to its corresponding definition.
Can either not be made or not made in sufficient quantities--conditionally essential nutrient The body needs this to grow, but cannot make it on its own--essential nutrient The body can make these on its own--non-essential nutrient
Food-based irritants stimulate these types of feelings:
Carbon dioxide--tingling sensation Horeseradish or mustard--stinging sensation Menthol--cooling sensation Chili--burning sensation
FDA approved GMO apples and potatoes in 2015. The sliced GMO apples and potatoes do not brown, because food geneticists supressed the ________________ enzyme gene in the DNA sequence of apple and potato. Select one: A. Maillard Browning B. Caramelization C. Flavonoid D. Glycation E. PPO (Polyphenol Oxidase)
E. PPO (Polyphenol Oxidase)
Match the following:
Foods with a water activity below this number require less stringent processing--85 Foods with a pH below 4.6 are considered this--high acid food Foods with a pH above 4.6 are considered this--low acid food True or False: Canned products are completely sterile (in other words, they have absolutely no microorganisms present)--false
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 Processed Cheese--2 Dry Pasta--4
Then Match the disaccharide combo with its associated sugars.
Glucose and a second Glucose makes--maltose Glucose and Galactose Makes--lactose Glucose and fructose makes--sucrose Fructose and Galactose makes--impossible
Check out the following list of carbohydrates. Match these carbohydrates in terms of whether they are sweet or not sweet.
Lactose--sweet Sucrose--sweet Fructose--sweet Simple Carbohydrate--sweet Monosaccharide--sweet Complex Carbohydrates--not sweet Starch--not sweet Amylose--not sweet Amylopectin--not sweet
Match the disaccharides to their bond type.
Sucrose--alpha bond Maltose--alpha bond Lactose--beta bond
Here is a brief quote: "We're the red and white from State and we know we are the best! Hands behind our back, we can take on all the rest!" Which of the following would be considered plagiarism of the above quote? Select one or more: a. "We're the white and red from State and we know we are the best! Hands behind our back, we can take on everyone else!" b. "We're the red and white from State and we know we are the best! Hands behind our back, we can take on all the rest!" The Red and White Song, lyrics by J. Perry Watson c. "We're the red and white from State and we know we are the best! Hands behind our back, we can take on all the rest!"
a. "We're the white and red from State and we know we are the best! Hands behind our back, we can take on everyone else!" c. "We're the red and white from State and we know we are the best! Hands behind our back, we can take on all the rest!"
Which term best describes the inability to smell? Select one: a. Anosmia b. Insomnia c. Ageusia d. Hypoageusia
a. Anosmia
Foods that seem very different can have very similar chemistry. Chocolate is chemically similar to which of the following? Select one or more: a. Black Tea b. Coconut Oil c. Olive Oil d. Coffee e. Peanuts f. Herbal Tea
a. Black Tea c. Olive Oil d. Coffee e. Peanuts
________ is a polyphenol which is a key component in chocolate. This component is associated with antioxidant, antiinflamatory and antibacterial properties of not only chocolate, but of green tea as well. These types of compounds can serve as a type of sun block for plants and (potentially) for humans. Select one: a. Catechin b. Cocoa Liquor c. Phytosterol d. Stearicin
a. Catechin
What two oils have a chemically similar profile? (hint these two oils are solids at room temperature) Select one or more: a. Coconut oil b. Canola oil c. Palm Oil d. olive oil e. Corn oil
a. Coconut oil c. Palm Oil
How can changes in pH affect food? Select one or more: a. Color b. Temperature c. Texture d. Chemical Reaction Rates e. Taste f. Safety
a. Color c. Texture d. Chemical Reaction Rates e. Taste f. Safety
Which of the following foods would be best to take with you for a week long hiking trip in the Grand Canyon? Select one or more: a. Crackers b. Colby-jack Cheese c. Honey d. Corn Flakes e. Salami f. Ground Beef
a. Crackers c. Honey d. Corn Flakes
On the first day of class, we said that food science incorporates scientific principles from a variety of sciences such as chemistry, microbiology and engineering. Frying insects, as we did in class, or frying anything else for that matter demonstrates a variety of these principles, including: Select one or more: a. Dehydration b. Rapid heating c. Conductive heat transfer d. High degree of safety (kills disease causing microbes) e. Electromagnetic spectrometry f. Radiation-based heat transfer g. Crispy texture
a. Dehydration b. Rapid heating c. Conductive heat transfer d. High degree of safety (kills disease causing microbes) g. Crispy texture
This type of chocolate processing was originally used to extract fat from cocoa. It is now used to redden chocolate color and decrease acidity. (Think devil's food cake!) Select one: a. Dutching b. Conching c. Tempering d. Extracting
a. Dutching
Select the major topics that are included in the discipline of food science. (Select all that apply.) Select one or more:
a. Engineering b. Management c. Chemistry d. Marketing e. Microbiology
FSMA was signed into law by President Obama on January 4th, 2011 was made to ensure US Food supply is safe by shifting the focus of Federal regulators from responding to contamination to preventing it. This law has four main themes of activities: Prevention, Enhanced partnership, Import safety, and Inspections, compliance, and response. Which of these above FSMA themes that was implemented in the story line? Select one or more: a. Enhanced partnership b. Import safety c. Inspections, Compliance, and Response d. Prevention
a. Enhanced partnership c. Inspections, Compliance, and Response
C6H12O6 is the formula or "chemical recipe" for which three monosaccharides (sugars)? Select one or more: a. Galactose b. Fructose c. Maltose d. Sucrose e. Lactose f. Glucose
a. Galactose b. Fructose f. Glucose
Memorial Day weekend is not only a time to remember and not only the traditional start to the summer, it is also when grilling season gets into full swing. While grilled hamburgers and pancakes may seem to be very different foods, they share many similarities in terms of chemical reactions and physical structures. Check out the list (originally seen in the Pancake Science lecture) and choose all of the similarities between hamburgers and pancakes. Note that when we say hamburgers we are referring to the burger, the bun, and everything that goes with it. Select one or more: a. Gelation b. Maillard Browning c. Edible Foam d. Conduction Heating e. Temperature Differential f. Chemical Leavening
a. Gelation b. Maillard Browning c. Edible Foam d. Conduction Heating e. Temperature Differential
Select all of the following that are true about acetic acid. a. Is water soluble because the carboxylic acid end is hydrophilic. b. Is water soluble because of its short chain length. c. Is found in vinegar. d. Is not very volatile due to it's small size. e. Is a three carbon fatty acid
a. Is water soluble because the carboxylic acid end is hydrophilic. b. Is water soluble because of its short chain length. c. Is found in vinegar.
There's a fungus among us (and that's not always a bad thing). Fungi are responsible for a number of important foods and medicines, including: Select one or more: a. Kefir b. Mushrooms c. Roquefort Cheese d. Beer e. Brie Cheese f. Soy Sauce g. Bread h. Yogurt i. Toads j. Truffles k. Lovastatin
a. Kefir b. Mushrooms c. Roquefort Cheese d. Beer e. Brie Cheese f. Soy Sauce g. Bread j. Truffles k. Lovastatin
The metal foil Pop Tart package serves all of the following purposes, EXCEPT: Select one: a. Prevents crumbling and breakage b. Blocks light c. Helps with oxygen control d. Reduces moisture getting into the package
a. Prevents crumbling and breakage
Freeze-dried foods are commonly used for space missions because: Select one or more: a. Removing water removes between 60 and 90% of the weight of most foods. b. Freeze drying lowers both moisture and water activity. c. Freeze drying preserves many nutrients that could be lost with more heat-intensive methods. d. Freeze drying preserves the aroma of foods.
a. Removing water removes between 60 and 90% of the weight of most foods. b. Freeze drying lowers both moisture and water activity. c. Freeze drying preserves many nutrients that could be lost with more heat-intensive methods.
Chocolate is made up of hundreds of chemical compounds. Select three key chemical components of chocolate that may influence its health properties. Select one or more: a. Stearic acid b. Vitamin C c. Vitamin A d. Theobromine e. Vitamin D (for delicious) f. Catechins (a type of polyphenol)
a. Stearic acid d. Theobromine f. Catechins (a type of polyphenol)
Please choose all of the items that are correct about the FS201 syllabus. Select one or more: a. The Quizzams and the Final Exam are all cumulative. b. You get 3 (three) attempts on each Quizzam. c. No extensions are granted on any assignments. d. There are 4 Quizzams and 4 Discussions
a. The Quizzams and the Final Exam are all cumulative. b. You get 3 (three) attempts on each Quizzam. c. No extensions are granted on any assignments.
"Hey (said a very dishonest person) I bet we could make more money if we just added a little dirt to this whole wheat bread flour.... no one's going to notice and we can make more bread for less money." We could also mix dried papaya seeds with black pepper, since they look so similar. Obviously, these foods have been
adulterated
According to the Federal Food Drug and Cosmetic Act, the term ______ efers to the act of making a food that contains any poisonous or unsafe substances (physically harmful), or if the food is produced with cheap and inferior materials (economically harmful).
adulteration
To make really smooth ice cream: 1) mix the milk, cream, sugars (and stabilizers), 2) homogenize, 3) pasteurize, and 4) hold the mix overnight. Step 4, known as the _______ process helps all the ingredients, especially sugar, to fully solubilize.
aging
Which carbohydrate is a very good gelling agent?
amylose
Oils and fats bring "a lot to the table" so to speak in terms of food systems. They are great at carrying flavors, as well as at providing satisfyingly soft, smooth, or crunchy texture. There's a problem, though. Fats can break down and form aromas that smell stale, card-boardy, or downright rancid. This breakdown is caused by the reaction of fats with oxygen. Fats and oils often naturally contain ______ , like Vitamin E that protect them from oxidation. When these are not naturally present, they are typically added in very small quantities. These ingredients would include BHT, BHA, or TBHQ. In our bodies, these types of molecules (Vitamin C, Vitamin E, flavonoids) may help prevent disease by preventing or inhibiting a variety of oxidation reactions.
antioxidants
Remember back in the good 'ol days being a kid and enjoying your juice box without a care in the world? Well now you know exactly how these juice boxes and pouches are produced in order to ensure the same safety as canning with better quality. This is called
aseptic processing
Choose all the statements that are true about anthocyanins. Select one or more: a. Anthocyanins appear green at low pH (~pH 1-3) b. Anthocyanins appear red at low pH (~pH 1-3) c. Anthocyanins appear yellow at high pH (~ph 12) d. Anthocyanins appear purple or blue at mid-range pH (~pH 6-8)
b. Anthocyanins appear red at low pH (~pH 1-3) c. Anthocyanins appear yellow at high pH (~ph 12) d. Anthocyanins appear purple or blue at mid-range pH (~pH 6-8)
Which of the following is least important when designing an RUTF product. Select one: a. A strong secondary package b. Attractive package graphics. c. fortified blended d. Enhanced shelf life. e. High nutrient content f. nutrient rich
b. Attractive package graphics.
Which of the following products are produced by extrusion? Select one or more: a. Raisins b. Cheerios c. The toothpaste you squeeze onto your toothbrush two or more times per day d. Cheddar Cheese e. Plastics f. Steel
b. Cheerios c. The toothpaste you squeeze onto your toothbrush two or more times per day e. Plastics f. Steel
This form of chocolate processing grinds the chocolate until the particles are so small that they cannot be felt by the tongue. (This process was developed by Lindt, which is why the company that bears his name makes such smooth truffles and chocolate bars!) Select one: a. Dutching b. Conching c. Tempering d. Seizing
b. Conching
We mentioned that ice cream is a frozen foam. Foams are one of the major food forms that humans enjoy eating (breads, cookies, pancakes, meringue, whipped cream, mousse- all are foams). Foams can be though of, very simply as gas trapped in a liquid or solid matrix. Now let's introduce a new food form. This form can be thought of as liquid trapped in flexible matrix. In foods, this matrix is typically composed of either carbohydrate or protein. Examples would include cheese, gelatin, and gummie candies. What food form am I talking about here? Choose from among the various food forms listed below: Select one: a. Emulsion b. Gel c. Crystal d. Sol e. Foam
b. Gel
The total antioxidant content of chocolate may relate to its potential health benefits. From the choices below select the processes and/or ingredients that could affect the antioxidant properties of chocolate. Select all that apply. Select one or more: a. Lecithin b. Percent Cocoa Solids c. Himalayan Pink d. Processing e. Over-roasting
b. Percent Cocoa Solids d. Processing e. Over-roasting
Which of the following are the primary functions of carbohydrates in food? Select one or more: a. Heat Transfer Agent b. Sweetening c. Water Holding/Thickening Agents d. Gelling Agents e. Browning f. Flavor Carrying
b. Sweetening c. Water Holding/Thickening Agents d. Gelling Agents e. Browning
Which of the following is the false statement in reference to FS201 syllabus? Select one: a. Late assignments will not be accepted. b. The final exam is worth 20% of your total grade. c. The Quizzam essay is graded separately from the multiple choice questions. d. Except on holidays, Quizzams open on Fridays and close the following Wednesday. Discussions open on Fridays and close the following Friday.
b. The final exam is worth 20% of your total grade
Which techniques are used for the alteration of specific genes in GMO foods? Select one: a. Mutation of genes using chemical compounds (eg. mutagens). b. The insertion of specific genes via specific genetic techniques. c. Mutation of genes by exposure to ionizing radiation (eg. X-rays) d. All of the answers.
b. The insertion of specific genes via specific genetic techniques
Aspirin (acetylsalicylic acid), which continues to be one of the most popular medications worldwide, was patented by Bayer corporation in 1900. The raw material for aspirin, known as salicylic acid, was originally sourced from the _____ of the white willow tree. Many other plants, including raspberries, contain these aspirin-like salicylates.
bark
The edible portions of cacao used for the production of chocolate are called Answer
beans
The very first instance of food law in recorded (written) history sought to regulate the quality (for sale) of what product?
beer
Sugar, salt, freezing, and silica gel are material and methods used to ______ water.
bind
Dr. Harris mentioned all these definitions for organic food EXCEPT: Select one: a. Carbon Based b. "Hardcore" organic, meaning that every ingredient is produced naturally. c. Healthier than other foods. d. USDA approved as free of antibiotics, growth hormone, MOST pesticides, not genetically modified or irradiated
c. Healthier than other foods.
Wow, these shelves look really unstable, but let's not dwell on that now. Which of the following product/package combos is the LEAST shelf stable. Select one: a. Dried pasta in a cardboard box b. Strawberry pop tarts in the silver pouch c. Ice cream in a cone d. Canned ham (Did I mention that it's in a can?)
c. Ice cream in a cone
Which of the following is true about this fatty acid? Select one: a. It is likely to be a solid at room temperature. b. It is an Omega-6 fatty acid c. It is an Omega-3 fatty acid. d. It is a trans-fatty acid
c. It is an Omega-3 fatty acid.
What are the two essential fatty acids that the body must obtain from food? Select one or more: a. Linoleic Acid (omega 9) b. Linoleic Acid (omega-3) c. Linolenic Acid (omega-3) d. Linoleic Acid (omega 6) e. Linolenic Acid (omega 6)
c. Linolenic Acid (omega-3) d. Linoleic Acid (omega 6)
Which of the following does food preservation accomplish? Select one or more: a. Increases Water Activity b. Prevents Bioterrorism c. Preventing Microbial Growth d. Preventing Chemical Reactions e. Preventing Physical (sensory) Changes f. Increases Alcohol Content
c. Preventing Microbial Growth d. Preventing Chemical Reactions e. Preventing Physical (sensory) Changes
Which of the following ingredients are incorporated in Rini's sweet potato noodles? Select all that apply. a. Peanut flour b. Milk powder c. Sweet potato flour d. Soy flour e. Mung bean flour f. Xanthan gum
c. Sweet potato flour d. Soy flour e. Mung bean flour f. Xanthan gum
Select all of the following that are true of amylose. a. Is it a relatively linear polymer of glucose molecules linked by alpha 1-6 bonds. b. Tastes sweet. c. The structure is coiled like a phone cord. d. Contains glycosidic bonds that our digestive enzymes can break down easily. e. Forms a stronger gel than amylopectin. f. Contains alpha and beta bonds.
c. The structure is coiled like a phone cord. d. Contains glycosidic bonds that our digestive enzymes can break down easily. e. Forms a stronger gel than amylopectin.
Which organization regulates organic labeling? Select one: a. FDA b. FTC c. USDA d. CDC e. Department of Health
c. USDA
The snapping, crackling and popping noises that you hear when frying fresh foods (think vegetables or even insects) is the result of what compound escaping from the food being fried? Select one: a. Hydrogen Peroxide b. Carbon Dioxide c. Water d. Oxygen
c. Water
Lipids (select all that apply): Select one or more: a. are generally hydrophilic. b. are good for gelling. c. are a good heat transfer medium. d. All of these apply. e. are generally hydrophobic. f. are hydrocarbons.
c. are a good heat transfer medium. e. are generally hydrophobic. f. are hydrocarbons.
As Napoleon (the general, not the dessert) discovered, feeding an army can be very challenging. He famously said, "An army travels on its stomach." To address this problem, he sponsored a contest... 12,000 francs to the first person to invent a shelf-stable food product that could travel along with his army. After 15 years of painstaking research, a Parisian invented a process whereby meats and vegetables were pack into glass jars (modified champagne bottles, really) and sealed with wax to withstand the pressure of heating. For his work, Appert was awarded the 12,000 francs in 1810. Today, we call this the ______ process
canning
What molecule is considered to be the backbone of a triglyceride?
glycerol
The human body can store energy in the liver and muscles in form of a highly branched glucose polysaccharide called
glycogen
Summer is finally here. Hundreds of people are running, doing Zumba or Crossfit activities and they're going to want something to replace all of that water and those electrolytes. Recovery products, like Gatorade© or Powerade© are produced by mixing water with sugar, salts, flavors and acids to produce a low pH product. The mix is then heated before being added into clean, plastic containers. The containers are then capped, inverted, and cooled. This type of processing method is referred to as _______. This type of processing isn't just for sweaty people. It is also applied to fruit juices, tomato sauces, ketchup, and other low pH foods.
hot fill
pH is a representation of the concentration of
hydrogen ion
A logical variation on an existing product theme is a
line extension
Pancakes are often topped with maple syrup. That syrup started out as a clear sap and then, after hours of boiling, became a brown syrup. What reaction caused this to occur?
maillard browning
One of New Zealand's most famous exports is _______ honey. This particular type of honey contains relatively high levels of protein, which makes it very viscous and cloudy in appearance. It also contains a natural antimicrobial, methylglyoxal. This type of honey is incorporated into bandages for burns.
manuka
You made some cookies. They are delicious, but slightly overcooked (and the texture is a bit too hard). So, at the advice of your food scientist friend... you put the cookies in an airtight container with a moistened paper towel. Several hours later, the texture of the cookies have softened. Perfection achieved! This is an application of the concept of
moisture migration
A2Z foods would like to help out after a natural disaster. We are planning to make a shelf stable protein bar jam-packed with lots of Calories, Vitamins, and Protein. This type of product meets the requirements for acute disaster relief by packing all these materials into the bar making this food
nutrient dense
like water activity, is used as a factor in foods to prevent microbial growth by changing the food acidity or "basicity".
pH
A variety of time and temperature combinations can be applied to milk to make it safe to drink. Collectively, all of these approaches are referred to as
pasteurization
Microbes that can cause us harm are referred to as
pathogens
Whether you smoke, dry, can (retort), or pickle it, there are three basic (broadly defined) deterioration mechanisms that these preservation techniques prevent or slow. Name one of the three changes that these preservation techniques seeks to prevent.
physical
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 macronutrient that insects can supply.
protein
In class, Sofia described her research with sweet potato noodles. Her research group conducted accelerated testing to quickly estimate how long the noodles would last under real storage conditions. This type of testing determines the
shelf
From which continent did chocolate originate?
soutn america
is a process that encourages the cocoa butter in the chocolate to harden into a specific crystalline pattern. (one word) This process involves first melting the chocolate, then holding the melted chocolate at very specific temperatures in order to select for the desired crystal form, known at "Beta Five".
tempering
fats are generally produced as a byproduct of hydrogenation, but can also be found in small amounts in some fermented food products.
trans
Chili peppers, wasabi, alcohol, mints, and carbonated beverages all stimulate the
trigeminal
Traditional jam and jelly are 50% sugar by weight. The sugar's purpose is to preserve the product by reducing
water activity
What is one major factor that determines shelf stability?
water activity
Celluolose has_______ bonds, while amylopectin has_______bonds.
β-1,4 glycosidic, α-1,4 and α-1,6 glycosidic
What enzyme in cheese was originally drawn from calf stomach but is now produced through fermentation?
chymosin
Color additives, as seen in Heinz's failed green ketchup line extension are regulated under what amendment in the food law timeline?
color additive amendment
There are three general methods of heat transfer. Flatbreads, like tortillas, pancakes, naan, and pitas are heated mostly via what type of heat transfer?
conduction
In order to increase efficiency and speed production, many large scale facilities use ______ processing rather than batch processing. This type of processing is generally more time-efficient and economical because the flow of production is not interrupted periodically, as it is in batch production.
continuous
Scoville units, whether determined by sensory panel or by modern machinery, measures what? Select one: a. Umami in meat b. Sweetness in sugar c. Savory in chicken d. "Heat" in chili peppers e. "Heat" in horseradish
d. "Heat" in chili peppers
Consider the following two fatty acids. Select all of the following that are true. a. Fatty acid (B) is more likely to be solid at room temperature than fatty acid (A). b. Fatty acid (A) is unsaturated. c. Fatty acid (B) has twice the energy than fatty acid (A). d. Fatty acid (A) is more likely to be solid at room temperature than fatty acid (B). e. Fatty acid (B) is unsaturated.
d. Fatty acid (A) is more likely to be solid at room temperature than fatty acid (B). e. Fatty acid (B) is unsaturated.
Why are Rini Basyamfar's sweet potato noodles an efficient emergency relief food? (check all that apply) Select one or more: a. The packaging is permeable. b. They have high moisture content. c. They must be boiled in water before consumption. d. It is a familiar food to the Indonesian people. e. It provides a source of many nutrients.
d. It is a familiar food to the Indonesian people. e. It provides a source of many nutrients.
A limited amount of saturated fat in the diet does not appear to be harmful. In addition, not all fatty acids are alike in terms of their health effects. As a matter of fact, _____________ acid is a saturated fat that makes chocolate solid at room temperature, but is converted into _____________ , which has been related to potential health benefits, including higher HDL "good" cholesterol, with no increase in LDL "bad" cholesterol. Select one: a. Linolenic, Stearic b. Stearic, Linolenic c. Oleic, Stearic d. Stearic, Oleic
d. Stearic, Oleic
Foods that have a pH less than 4.6 are regarded as high acid foods. This pH of <4.6 is a critical factor in food preservation. But why is having a pH value below 4.6 so important? (choose all that apply) Select one: a. This is the pH that kills all bacteria. b. This is the pH that kills the Clostridium botulinum spores. c. This is the pH that prevents food component from oxidation. d. This is the pH that inhibits the growth of Clostridium botulinum spores
d. This is the pH that inhibits the growth of Clostridium botulinum spores
MSG (monosodium glutamate), disodium inosinate and disodium guanylate, as well as chicken broth, parmesan cheese, tomatoes and shiitake mushrooms, are all sources of what taste? Select one: a. Bitter b. Sour c. Salty d. Umami
d. Umami
Of the following, which can be used as an emulsifier? Select one or more: a. Triglyceride b. Corn starch c. Micelle d. lecithin
d. lecithin
Generally we detect a sour taste in our mouth when our foods contain _____________ acids. Select the correct word for the blank. Select one: a. beta b. alpha c. strong d. weak
d. weak
In the A2Z foods plant, we have been making some tasty chocolate chip cookies. On the cookie making line the US government has told us today after there inspection that it was "unfit for human consumption" because we had too many Insect parts, rat hairs in them and the recipe did not call for any bugs. This guide line is called
defect action levels
Oil and water don't mix.... or do they? Well, if you have a high enough concentration of surfactant molecules to spread across a liquid surface, they will self-assemble to form micelles. Micelles are spheres that can carry oils and other lipids into watery systems, so that they "mix". When this happens (a dispersion of micelles in a watery system) we call this a stable
emulsion
Much like Simba the idea of eating insects can be a little hard to swallow (insert rimshot sound effect here). However many cultures around the world have accepted them as an excellent source of protein. The intentional consumption of these little critters as food is called?
entomophagy
Your car stalls out and you have to push it. What is blatantly obvious is that it's easier to push a car on flat ground or up a slight incline than it is to push it up a steep hill. In a similar way, _________ work as protein-based catalysts to "drive" reactions more quickly and efficiently than un-catalyzed reactions
enzymes
After harvesting, cocoa beans are allowed to sit outside in the hot environment. Microorganisms, especially yeasts, present on surface of the beans begin to break down the pulp, creating the wonderful flavors, aromas, and colors associated with cocoa beans. What is the general name for this microbe-driven process?
fermentation
When we describe the physical structure of ice cream, we say ice cream is a frozen
foam
What does FSMA stand for?
food safety modernization act
One way that long-chain carbohydrates can "hold" water is to first form a sol, then trap water in a flexible, 3-D matrix, typically when the sol is cooled. We call this matrix a
gel
Choose the correct answer for each statement.
Amino acid found in Doritos, ranch dressing, and even Parmesan cheese--glutamate This Japanese word for the 5th taste translates to "pleasant to taste, agreeable, good, mild, savory, delicious"--umami A scientific discipline used to evoke, measure, analyze and interpret, responses to products that are perceived by the senses of sight, smell, touch, taste and hearing--sensory science These taste compounds act directly through ion channels--salty and sour
The Harris lab investigates the anti-inflammatory and antioxidant effects of plants and plant extracts, including berries. Match the following terms to their proper definitions.
An enzyme that converts fatty acids into prostaglandins by folding them in half and oxidizing them. Pharmaceuticals that inhibit or inactivate this enzyme (ibuprofen, aspirin, celebrex) are collectively referred to as NSAIDs or Non-Steroidal Anti-inflammatories--cyclooxygenase-2 pH-sensitive pigments responsible for the red of strawberries, the blue of blueberries, and the purple of grapes and blackberries--anthocyanins Lipid-derived molecules that control pain, inflammation and many other biological processes (originally identified in the prostate gland)--prostaglandins The primary anthocyanin in blackberries--cyanidin-3-glucoside A very important signalling molecule produced in our bodies from the amino acid L-arginnine. It is produced in nature as a result of lightning strikes and by burning gasoline in internal combustion engines. This small molecule helps control inflammation and blood pressure, and is the active ingredient in the pharmaceutical Viagra. Strangely enough, this is the same molecule that "cures" meat (converting pork into ham and bacon). Wow! Now that's a busy molecule!--nitric oxide An inflammation-promoting molecule composed of lipids and sugars found in the cell membranes of gram-negative bacteria--lipopolysaccharide
Match the following below:
Ingredients (chocolate is a popular one) that can cover up other aromas or tastes are referred to as--masking agents Odor detection through chewing, exhalation, or swallowing is known as--retronasal olfaction When we detect odor via inhalation it is known as--orthonasal olfaction Taste generating molecules are known as--tastants Aroma generating molecules are known as--odorants
Classify each of the following food products as shelf stable (SS) or not shelf stable (NSS).
Milk (purchased from the refrigerator section)--NSS Tuna Salad Sandwich--NSS Raw Hamburger--NSS Pop-Tarts--SS RUTFs--SS Canned Tuna--SS Ice Cream--NSS UHT Milk--SS
FSMA is a systematic approach for preventing food-borne illness. Put the steps in the order in which they are used.
Monitor Effectiveness--4 Identify Hazard--1 Understand Cause--2 Review and Adjust as needed--5 Implement Preventative Controls--3
Match the following sources of fiber with the type of fiber they contain.
Plant cell wall--cellulose Bran and cereal--hemicellulose Oatmeal--beta glucan Barley--beta glucan Woody portion of plants--lignan Milk--Oligosaccharides Skin of ripe fruit--pectin
Match the following carbohydrates with the proper carbohydrate family.
Raffinose and Starchyose are part of what?--oligosaccharides Glucose, Fructose and Galactose are part of what?--monosaccharides Monosaccharides and Disaccharides are--simple carbs Lactose Sucrose and Maltose are part of what?--disaccharides Oligosaccharides and Polysaccharides are--complex carbs Starch, Glycogen and Fiber are part of what?--polysaccharides
Match the following descriptions to the lipids that they best describe.
The most commonly used emulsifiers--mono- and Di- glycerides Family of pigments responsible for many fall colors--carotenoids Saturated and Unsaturated Compounds--triglyceride Found in relatively high amounts in fish and flax seed oil--omega 3 Fatty Acids Spherical self assembling emulsifiers--micelles
Match the description to the correct pathogen.
This pathogen is the leading cause of foodborne illness in the US--norovirus 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
Match the following terms.
This type of double bond in a fatty acid makes a relatively large bend in the molecule.--cis This type of double bond in a fatty acid molecule is usually created through hydrogenation.--trans The difference between a saturated and an unsaturated fatty acid of the same chain length is the number of these atoms.--hydrogen
Match the following definitions with the correct terms.
Total amount of water in a food product--moisture Contains a high amount of calories and/or vitamins and minerals--nutrient dense A nutrient needed in relatively large quantities--macronutrient The amount of water chemically available in a food--water activity Food is available and sufficient to support the needs of a population--food security Short term food insecurity--disaster
In Episode 13, we did a rather bizarre demonstration where we added a few drops of food coloring to milk and then added a drop of soap. The result? The food coloring was pushed out toward the sides of the container and moved around spontaneously in psychedelic patterns (see image above). So, what was going on? Select one or more: a. The surfactant molecules in the soap spread out over the surface of the liquid milk, moving the food coloring out of the way as it went. b. This demonstration gave a visual illustration of what emulsifiers do in food systems, as well as in other applications. c. This demonstration showed that, like food emulsifiers, soap is made up of mono and diglyceride molecules. d. When the surfactant molecules had fully covered the surface, they began to self-assemble into micelles.
a. The surfactant molecules in the soap spread out over the surface of the liquid milk, moving the food coloring out of the way as it went. b. This demonstration gave a visual illustration of what emulsifiers do in food systems, as well as in other applications. d. When the surfactant molecules had fully covered the surface, they began to self-assemble into micelles.
Acronyms can be very helpful in remembering information. The acronym "FAT TOM" (no offense if you own a exceedingly well-nourished male cat) has used to describe all of the conditions that affect microbial growth. Choose all of the items represented by this acronym. Select one or more: a. Time b. Fungi c. Acidity d. Temperature e. Mannitol f. Oxygen g. Food h. Terpsichore i. Moisture
a. Time c. Acidity d. Temperature f. Oxygen g. Food i. Moisture
Select all that are considered to be macronutrients: Select one or more: a. Water b. Poptarts c. Salt d. Carbohydrates e. Fats f. Vitamins g. Umami h. Capsaicin i. Protein j. Fiber k. Minerals
a. Water d. Carbohydrates e. Fats i. Protein
Select the true statements about fiber. a. While fibers are typically composed of beta-bonded carbohydrates, other indigestible material (eg. overcooked/burnt protein) could be considered fiber b. Soluble fibers provide calories to our diet because they are fermented to short chain fatty acids in our gut c. Fiber is indigestible plant material. d. Fibers cannot be digested by human digestive processes.
a. While fibers are typically composed of beta-bonded carbohydrates, other indigestible material (eg. overcooked/burnt protein) could be considered fiber b. Soluble fibers provide calories to our diet because they are fermented to short chain fatty acids in our gut d. Fibers cannot be digested by human digestive processes.
An emulsion is a mixture of two or more liquids that are normally unblendable (immiscible). Examples of emulsions include: Select one or more: a. ice cream b. caesar dressing c. milk d. mayonaise e. honey f. glycerol
a. ice cream b. caesar dressing c. milk d. mayonaise
Which of the following would be considered "hurdles" from the food processing/preservation perspective? Select one or more: a. pH b. Eliminating Light c. Curing d. Packaging e. Water Activity f. Eliminating Browning Reactions g. Drying h. Heating i. Smoking
a. pH c. Curing d. Packaging e. Water Activity g. Drying h. Heating i. Smoking
