Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Domain I: Principles of Dietetics > A: Food Sciences & Nutrition Composition of Foods > Flashcards

A: Food Sciences & Nutrition Composition of Foods Flashcards

1
Q

An intoxication that can result in diarrhea or vomiting; it is found in foods considered to be safe such as dry food mixes, spices, rice, etc. Contamination occurs from the soil in most cases. This is:

A

bacillus cereus

Note: remember this is a toxin; S/S-ab cramps, D/N

Time/Temp impt. for prevention!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How many pounds of milk does it take to make one pound of cheese?

A

10lbs of milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

A type of polysaccharide with amylopectin and amylose?

A

Starches

Note: amylopectin= branched 1-4 and 1-6 beta glucosidic linkages

amylose= 1-4 beta glucosidic linkage (indigestible/no calories)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Typically, pregnant women are not to eat deli meats due to the possibility of this bacteria.

Also in unpasterized cheeses and milks

A

Listeria monocytogenes (can resist heat , temps below 40F, and acidity)

9-48hr onset w/variable duration

S/S= fever, N/V, aches, flu-like illnesses, premature delivery/stillbirth (eldering develop bacteremia/meningitis)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the nutrient claims allowed for foods intended for infants and children <2y.o.?

A
  1. Claim describing the % of vit/min in a food in relation to a DV
  2. Claims on infant formulas provided for in Part 107
  3. The terms “unsweetened” and “unsalted”
  4. “Sugarfree” and “No Added Sugar” on dietary supplements only
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the difference between the following terms?

  1. Use by date, best by, best before
  2. Sell by
  3. Expiration date
A
  1. Use by date, best by, best before: relating to its best quality if before the date but still safe after date.
  2. Sell by: usually on perishable items; just the date to sell by but okay days after if stored properly
  3. Expiration date: the only product legally requiring this date is infant formula and some baby foods
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

______ refers to the changes that take place to starch granules with prolonged heating. The starch granules swell and reach maximum volume, then begin to rupture, becoming thin.

A

Implosion

Ex: gravy heated, left on simmering for 30mins= thin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What does homogenization do to milk?

A

Forces fat droplets through small screen, reducing size and dispersing them to form a stable emulsion.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What grade is an egg with flatten yolk, larger thinner proportion to thick whites called?

A

Grade B

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are the proteins in milk and their %?

A

Casein (80%) and whey (20%)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the examples of relative claims?

A
  • Light
  • Reduced & Added (or extra, plus, fortified, enriched)
  • More and Less (or fewer)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

This type of intoxication can lead to N/V/D, double & blurred vision, possible respiratory failure, paralysis and DEATH.

A

clostridium botulinum (botulism)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

The DHHS, USDA, EPA, Commerce, and State all actively participate in the _____standards

A

Codex

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are the components of milk?

A
  • Carbohydrates
  • Proteins
  • Vitamins
  • Minerals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Colloidal system examples are emulsion, foam, sol, and gel. Explain each one.

A

Colloidal system= one substance disbursed NOT dissolved in another

  1. Emulsion= liquid in liquid
  2. Foam= gas in liquid (whipped cream)
  3. Sol= solid in liquid (gravy)
  4. Gel= liquid in solid (custard)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What nutrients can be found in the yolk? In the whites?

A

yolk: fat, protein, vitamins, iron, cholesterol

whites: vitamin B, riboflavin

Note: eggs are the richest source of choline, contains carotenoids (lutein and zeaxanthin)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Overrun is governed by federal standards in that the finished product must not weigh less than ___pounds per gallon.

A

4.5 pounds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is the purpose of USDA grading?

A

to help the untrained consumer to buy quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What happens to eggs with prolonged storage?

A
  • Air cell increases in size
  • pH increases as egg ages b/c of loss of vit C
  • Yolk membrane weakens
  • white becomes thinner
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

This pigment when in contact with acid turns bright red. Alkaline will make it turn_______. It is also affected by metals ___ & ___, turning it green/blue slate.

A

Anthocyanins

+acid= bright red

+alkaline= bluish

+Iron & aluminum= green/blue/slate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What inhibits gluten formation?

A

Sugar (widen’s gluten strands) and

Fats (coats water, prevents water from making contact)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

If a cake is dense with a heavy texture, what might be reasons why this occured?

A
  1. Oven temperature was not high enough ( too low)
  2. Not enough leavening agents
  3. Too much fat & liquids
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are the benefits and risk of GMOs?

A
  • Benefits:
    • Extend shelf life
    • Increase ntr composition
    • More efficient food processing
    • Crops resist herbicides
    • Crops produce their on herbicides
  • Risks
    • Disruption of ecosystems
    • Introduction of diseases
    • Introduction of allergens/toxics
    • Ethical dilemmas
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

An imitation ice cream product that has no butterfat or milk solids.

A

Parevine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

This type of food additive binds to trace minerals and prevent them from causing undesirable changes in the product.

A

Sequestrants

Ex: EDTA, calcium disodium EDTA

Note: EDTA is also used as an antioxidant to reduce color changes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Which pigments are fat soluble? Which are water soluble?

A

Carotenoids & chlorophyll = fat soluble

Flavonoids= water soluble

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Fish are defined as having fins, gills, backbone, and skull.

What are some examples of “mollusk” and “crustaceans”? –How are they different?

A
  • Mollusks: has protective shell w/ no internal skeletal structure (clams, mussels, oysters, scallops, squids, conch)
  • Crustaceans: has hard shells w/ jointed skeletons (shrimps, lobsters, crabs)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

A control sample is given followed by two samples. One is the same as the control. Identify the one that is similiar to the controlled. This type of evaluation is called what?

Choice: duo-trio? paired comparision? triangle?

A

Duo-trio test

50% chance guessing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Examples of edible films and coatings used to maintain food quality are made of what?

A

Made from polysaccharides (carrageenan–a veggie gum produced from seaweed), proteins, and edible waxes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

This agency enforces laws regarding weight and measurements.

A

The National Bureau of Standards

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

____ is formed when heated to smoke point. It is a irritating & volatile aldehyde.

A

Acrolein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Items that are labeled as “free, low, or reduced/less” calories should how much calories each?

A
  • Calorie-free <5cal
  • Low Calorie <40cal
  • Reduced/Less calories <25%
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Claims made for antioxidants should meet 5 criterias. What are they?

A
  1. RDI must be established
  2. Scientific evidence
  3. Level of nutrient to meet “high, good source, more”
  4. List of names nutrients in claim
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Anthoxanthins become ____ in alkaline and ____ in acid. What metals causes it to turn red/brown/blue/black?

A

+alkaline= yellow

+acid= colorless, clear

Fe- & Cu pans = dark coloring

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What is the FDA’s definition of “gluten free”?

A

Products containing less than 20 ppm of gluten

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Recall monosaccharides are builiding blocks of disaccharides. What mono makes up these disaccharrides?

  1. sucrose
  2. lactose
  3. maltose
A
  1. sucrose= glucose +fructose
  2. lactose= galactose + glucose
  3. maltose= glucose + glucose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Why does soy grits need to be used with wheat flour if for bakery?

A

soy grits lacks gluten

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

____ in retail cuts of meats aid in the identification of the cut.

muscles?

bones?

color?

A

Bones

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Which government agency is responsible for setting the quality standards for fresh fruits and vegetables, meat, dairy, and eggs?

A

USDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

The process that saturates/harden oils or soft fats by adding H+ and catalyst+ pressure to decrease melting point is called?

A

hydrogenation

Note: used to make butter and margarine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

“Grade __” in eggs means the yolk is upstanding and firm, the white is reasonably firm and stands fairly well around the yolk, and there is a large proportion of thick to thin white.

A

Grade A

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

The high potency claim can be used for foods to describe individual vitamins/minerals that are 100% or more of RDI per RACC. True or False?

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

This organism is of concern b/c it can thrive in refridgerator temps.

A

listeria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Water is heated to ____ F during coffee extraction.

A

190-200F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Alcoholic beverages regulate by the _____.

A

Alcohol and Tobacco Tax and Trade Bureau

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

If muffins have tops that are cracked and uneven, this is due to what?

A

oven temperature too high.

Note: the outside of the muffin hardens before the inside has a chance to rise and solidify. The result is the inside finally does rise and then will burst the top of the muffin.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Standards of identity that specify minimum and maximum ingredient requirements, optional ingredients, and prohibited ingredients in a food product are established by which federal agency?

A

The FDA established standards of identity for common food products to ensure quality and consistency. These standards clearly define required ingredients and specified amounts of these ingredients, as well as prohibited ingredients in foods. Foods must conform to the defined standards of identity to use the corresponding food name (eg, mayonnaise).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

How can we determine the freshness of fish?

A
  • Bright and shiny body
  • Tight scales
  • Firm flesh & stiff body
  • Red gills
  • No swelling or gas
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

What are the 3 types of pasteurization methods and the associating temps for each one?

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

The connective tissue _____ is very resistance to change where as _____ can be easily hydrolyzed (melted) with heat.

A

elastin, collagen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

If oven temp too high or dough not kneaded well or allowed to rise enough, what will occur?

A

Lead to undercooked bread with dough still inside.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Heating a starch without water (browning flour) is called____.

A

dextrinization; breakdown of starch w/ dry heat into sweeter, smaller dextrin molecules

Note: browning of bread–>toast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Thiamin, niacin, riboflavin, iron, and vitamin C are all examples of what type of additives?

A

nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

The grading of meat looks at what?

A
  • maturity of the animal
  • marbling of fat
  • color
  • texture (firmness)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

This agency is involved in enforcing various laws regarding marketing practices and national advertising of foods and other products.

Basically investigates the complaints of false advertising, oral misrepresentation.

A

The Federal Trade Commission (FTC)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

How many foods make up the majority of all food allergies?

A

Known as the “Big 8”, the following foods make up about 90% of all food allergies:

* Milk

* Eggs

* Peanuts

* Tree nuts

* Fish

* Shellfish

* Soy

* Wheat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

What is the pH of fresh milk?

A

pH of 6.6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

Over proofing dough can lead to which color: dark or light crust?

A

light

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

What makes an egg yolk a natural emulsifier?

A

The yolk contains lecithin.

Note: often used in many food products as an emulsifier (hold things together)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

The agency with the infrastructure to address new and emerging foodborne pathogens is called ____.

Foodnet?

CDC?

FDA?

A

FoodNet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

What is the Delaney Clause?

A

It states that “no food substance can be considered safe if it is found to produce cancer when fed to man or animal, or can be shown to induce cancer by any approproiate test.”

Note: Is under the FDA and was known as the “food additives amendment” —There are over 3000 additives in use today.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

What are the temperatures for the 3 types of yeast?

Compressed/fresh?

Active?

Quick-rise?

A

Compressed/fresh: 89-100F

Active & quick-rise: 104-115F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

Processed cheese spread is spreadable at ___degree F with a ___% moisture content.

A

Spreadable at 70F with a 44-60% moisture content.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

The coffee substitute, _____,is often added to coffee to increase bitter taste. It has a high concentration of inulin, which when roasted, gives a dark color.

A

chicory

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

____colored fish meat have more “twitch fibers” and is used for intermittent bursts of energy.

A

White

Note: will have low levels of myoglobin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

Tea can reduce _____ (mineral) absorption when taken at a meal containing that mineral.

A

Iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

Processed cheese ________with higher moisture w/ 51% more cheese with = 44% moisture.

Choices: food, spread, or product

A

Processed cheese food

Note: Spread= 44-60%moisture

Product=51% cheese & >60% moisture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

Eating food that contains a living disease, containing microorganisms can cause what kind of foodborne illness?

A

Foodborne infection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

What are the possible reasons why retailers discard food?

A
  • overstocking
  • improper stock rotation
  • quality issues
  • trimming of edible parts

Note: primary wastes come from perishable foods, baked goods, fruits, veggies, meats, seafood, prepared items. Fruits/veggies make up 12% of all discarded foods!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

Example of emulsifiers are:

A

mono- and diglycerides and lecithin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

This organism is resistant to heat and thrive in deep dish pans, also known as the “cafeteria bug”.

Will have intense abdominal cramps & diarrhea.

(NO VOMITING)

A

Clostridium perfringens

onset 8-16hours, duration 24hrs

Found in meats, dried/precooked foods, time/temp abused foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

A cup of coffee have amount ____mg of caffeine.

A cup of decaffeinated has about ___mg.

A

132-180mg

3mg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

What are some examples of functional foods?

A
  • Margarines ( can decrease cholesterol levels)
  • Cereal w/ fiber (decrease cholesterol levels)
  • Yogurt with live cultures (probiotic)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

What does sugar do to starch gels and gelatins?

A

helps tenderize them

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

A frozen dessert similiar to ice cream but the milk fat has been replaced with vegetable fat is called what?

A

Mellorine (imitation ice cream)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

If a pie crust becomes crumbly, what might be the problem?

A

Not enough fat and/or liquid or ingredients were not properly mixed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
77
Q

How do you determine the freshness of an egg?

A
  • A fresh egg will sink to the bottom of cold water.
  • Will have a dull, rough shell.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
78
Q

2 samples are presented. Identify the most acceptable or sample which is with greater amount of characteristics being measured. This is called:

Choice: duo-trio? paired comparison? triangle?

A

Paired Comparison

50% chance guessing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
79
Q

What can RD’s become familiar with to help with reducing food waste.

Hint: developed by the EPA

A

The Food Recovery Hierarchy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
80
Q

This agency requires packaging material to be tested for safety including migration of chemicals from the package into the food.

Ex: plastic containers, edible films

A

FDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
81
Q

To increase whiteness in foams AND stabilize it, what is usually added?

What other factor can help stabilize egg foam?

A

cream of tartar (an acid)

sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
82
Q

This agency must approve terminology used on the label.

A

FDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
83
Q

A soggy pie crust can be due to what?

A
  1. Crust is soggy
  2. Wrong crust used
  3. Oven temp too low
  4. Not baked long enough
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
84
Q

Milks are classified by the fat portion of the milk. What % fat is whole milk and skim milk?

A

Whole milk is 3-4% fat, 8% fat solids.

Skim milk is <0.5% fat (fat free)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
85
Q

Meat cuts determine the method of cooking. Tender cuts are used for the ______method. Tough cuts for the _____method.

Dry-heat?

Moist-heat?

A

Meat cuts determine the method of cooking. Tender cuts are used for the dry-heat method. Tough cuts for the moist-heat method.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
86
Q

_____is caused by eating raw or undercooked pork and wild game infected with the larvae of a parasitic worm.

A

Trichinosis

S/S: N/V/D & Fatigue, fever, ab. cramps

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
87
Q

Soapy or bitter flavor in baked goods can be due to____.

A

Too much baking soda or chemical leaveners not mixed well in batter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
88
Q

The term “sugar” generally refers to refined sucrose derived from?

A

sugar cane or sugar beets

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
89
Q

What are the % differences with claims such as:

  1. High,Rich in, Excellent Source of=
  2. Good Source, Contains, Provides=
  3. More, Fortified, Enriched, Added, Extra, Plus=
A
  1. High,Rich in, Excellent Source of= contains >20% of DV per RACC (indicates only foods, not describe meal)
  2. Good Source, Contains, Provides= 10-19% of DV per RACC (indicate meals/dishes that meets it, not describing meal)
  3. More, Fortified, Enriched, Added, Extra, Plus= 10% or more of DV per RACC (only used on vit/min, protein, dietary fiber, and potassium
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
90
Q

The inside of a cell has a higher concentration of sodium than the outside of the cell. What do you expect to happen?

A

Water will flow from the outside to the inside of the cell

Note: The ratio of solute to water always wants to be equal. To correct this imbalance, water will flow across the semipermeable cell membrane to the inside of the cell. The concentrations will be equal, but the cell will be larger in volume.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
91
Q

The high potency claim can be used on multi-ingredient food product that contains 100% or more of RDI for at least 2/3 of the vit/min w/ RDIs & that are present in the product at 2% or more of the RDI. What is an example of this product?

A

high potency multivitamin or multi-mineral dietary supplement tablets

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
92
Q

This regulatory agency regulates standards for fish and fish products.

A

U.S. Department of Commerce

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
93
Q

Boiling point of water is affected by vapor pressure exceeding atmospheric pressure. If sea level rises, what happens to boiling point?

A

Increased sea level = decreased boiling point

(Boils at a lower temperature)

Ex: Sea level = water boils at 212 F

5000+ = water boils at 202 F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
94
Q

What are the differences between claims for meat as lean or extra lean?

A
  • Lean
    • 10g total fat
    • 4.5g saturated fat
    • <95mg cholesterol
  • Extra Lean
    • 5g total fat
    • 2g saturated fat
    • <95mg cholesterol
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
95
Q

The Uniform Retail Meat Industry Standard Label requires what be listed on meat labels in the market?

A
  • The species (pork, beef, veal, lamb)
  • Primal cut (wholesale cut)
  • Retail cut
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
96
Q

On what kind of packaging is bisphenol A (BPA) not allowed?

A

Infant packaging, bottles or feeding equipments

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
97
Q

Flat top with small peak in center for muffins is due to?

A

Oven temperature too low

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
98
Q

The food poisoningg agent ______ may be present in the nasal passages of many people and is known as a foodborne illness toxin.

A

staphlococcus aureus

Note: sudden onset of severe N/V/D, ab. cramps, and possible fever

Can be b/c improper refridge of meats, potatos, egg salads, cream pastries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
99
Q

_________ is a chord-like strip that anchors an egg’s yolk.

A

chalaza

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
100
Q

Which fruits contain proteases and will keep gelatin from forming a gel?

A

Papaya and pineapple

Extra: Can be used as meat tenderizer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
101
Q

Which agency approves the use of food additives in breakfast cereal?

EPA? FDA? USDA?

A

The FDA

rRegulates use of food additives—including coloring agents considered safe for human consumption and additives that are considered safe for human consumption or generally recognized as safe (GRAS) by the scientific community. Any food that contains a food additive that is not deemed safe is considered an adulterated food by FDA standards.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
102
Q

If too much yeast or dough was over kneaded or was not punched down adequately, what will happen to the bread?

A

Production of large holes

Note: If there was too much yeast used in the recipe, then there will be an overproduction of carbon dioxide gases formed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
103
Q

Increased sugar content or a low temp can cause what to happen to muffins?

A

When sugar is heated to a very high temperature, they caramelize, resulting in a thicker than desired crust.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
104
Q

If a recipe calls for butter but you only have shortening, should you use more or less than the amount needed for butter?

A

When substituting butter with shortening, use less.

Note: shortening is 100% fat

butter is 80% fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
105
Q

Decaffeinated tea must have < ___% of its original caffeine level.

A

<2.5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
106
Q

____ colored meat fish have a higher concentration of “slow twitch fibers”

A

Red or darker

Note: Muscles used continually require high levels of myoglobin and will be darker

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
107
Q

The concentrated milk with 60% water removed with no less than 7.9% milk fat.

A

Evaporated milk

Note: only has 25% milk solids.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
108
Q

Campylobacter jejuni can developed 2-5 days after ingesting with 2-10 day duration. What are food sources for its cause?

A

Raw and undercooked meats, unpasterized milks and dairy products

S/S= V/D, cramps, fever (this is the common cause of diarrhea)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
109
Q

A dietary supplement with the statement “Vitamin K helps support normal blood clotting” on the label is making a:

health claim?

nutrient claim?

structure/function claim?

qualified health claim?

A

A dietary supplement that makes this type of statement is presenting a structure/function claim as per the FDA’s functional foods guidelines.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
110
Q

Because some cooking oils turn cloudy when refrigerated oils intended for salad dressing are treated by what process?

A

winterization

Note: an oil is chilled to removed saturated fat to assure high % of unsaturated oil.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
111
Q

Uneven shape of the cake can be due to?

A

Oven rack was not level or fat was not incorporated evenly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
112
Q

If muffins result in tubular holes formed inside the finished product, also known as tunneling, this is most likely due to the batter being what?

A

The batter is overmixed.

Note: When a muffin batter is overmixed, the gluten is over-produced, resulting in a tougher product that may separate in sections, forming holes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
113
Q

Which is the type of fiber that is the primary part of plant cell walls and is found in all vegetables, fruits and legumes?

A

Cellulose: long chain of glucose molecules and is an important structural component of the cell wall of green plants and vegetables.

Humans cannot digest cellulose completely, and it acts as a bulking agent for the stool.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
114
Q

3 samples are present at the same time. Two are identical. Find the odd one. This evaulation test is called what?

Choice: duo-trio? paired comparision? triangle?

A

Triangle

33% chance guessing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
115
Q

What factors affect the crystallization of sugars?

A

concentration of solution, temperature, agitation (stirring), & presence of impurities.

116
Q

Highest grade for eggs with firm yolk, large proportion of thick to thin whites.

A

Grade AA

117
Q

What are some examples of phytochemicals?

A

carotenoids, isoflavones, phenolic acids, etc.

Note: naturally occuring plant chemicals that protext against dz or have health-enhancing benefits

118
Q

What pigment is meat changed to when exposed to oxidization?

A

Metmyoglobin is brownish red color formed when ferrous iron is oxidized.

119
Q

___can be produced by some bacteria however, they cannot grow, reproduce, or make toxins.

A

Spores

Ex: bacillus cereus, clostridium perfringens, botulism

120
Q

Shortened cakes with a fallen center is due to?

A
  1. Too much sugar
  2. Temperature too low
  3. Opening the oven door too soon
121
Q

The purpose of an emulsifier in margarine is to:

A

Keep water and fat from separating

122
Q

Spinach is a good source of non-heme iron, but the bioavailability is low. What foods should you consume at the same meal as the spinach to increase absorption?

A

Foods high in vitamin C

Note: Spinach contains oxalates, which binds to iron and inhibits its absorption. If you make a salad with raw spinach, throw in some tomatoes. Tomatoes are high in vitamin C, which helps absorb iron.

Calcium will inhibit iron absorption.

123
Q

Benzoic acid and sorbic acids are examples of what?

Acids, preservatives, colors, or flavors?

A

preservatives

Benzoic acid inhibits yeast and mold growth

Sorbic acid inhibits yeast and mold in lower pH products

124
Q

The USDA performs quantitative (yield) grading only for?

A

Meat

125
Q

What are the advantages/disadvantages of irradiation?

A
  • Advantages
    • Extend shelf life
    • kills insects
    • reduces microbial growth
    • delays maturation
    • controls salmonella
    • cannot make food radioactive at dosage allowed.
  • Disadvantages
    • High fat meats may develop off odors (most concerning)
    • Sprout seeds may not sprout well
    • Oysters die if irradiated, which shortens shelf life
    • egg whites go milky and liquid
    • grapefruit gets mushy

Note: Foods treated are called”irradiated foods” and must bear the symbol and that ions were used.

126
Q

What are the main ingredients for ice cream?

A
  1. Milk solids (protein; gives body/smoothness)
  2. Sweetners (flavor)
  3. Egg (increase viscosity & improve body; increases whipping ability)
  4. Cream gives richness & smooth texture
127
Q

A type of rice that is partially steamed, polished, and milled; forces surface nutrients into the grain.

A

converted rice

128
Q

The use of food additives is santioned (approved) by the FDA only if the additive does what?

Hint: there are 5 reasons

A
  1. Performs a useful function
  2. Does not decieve the customer by obscuring use of low-quality ingredients or poor manufacturing
  3. Does not reduce nutritive value
  4. Does not merely accomplish the same result that improved manufacturing techniques would
  5. Can be measured in the product by a recognized method of analysis
129
Q

The protein content of fish is __-__%. it is a (low/high) quality protein, (low/high) fat content, and (low/high) PUFA.

A

The protein content of fish is 18-20%. it is a HIGH quality protein, LOW fat content, and HIGH PUFA.

130
Q

List the types of cheese from high moisture to low moisture.

Choices: hard, very hard, soft, fresh, semi-hard

A
  1. Fresh (mozzarella, cottage/cream cheese) 80%
  2. Soft (brie) 50-75%
  3. Semi-hard (gouda, edam) 40-50%
  4. Hard (cheddar, swiss) 30-40%
  5. Very Hard (asiago, parmesan) 30%
131
Q

What vitamins/minerals are added back during “enrichment” ?

A

folic acid, riboflavin, iron, niacin, thiamin

or “F-R-I-N-T”

132
Q

A type of non-carb polysaccharide found in cell walls that is indigestible to humans and NOT softened by cooking is called?

A

Lignin (rigid, woody)

133
Q

Which of the following are “Flavoring Agents”?

alginates, vanilla, MSG, stevia, benzaldehyde

A

Flavoring agents are: vanilla, MSG, benzaldehyde

Note: alginates is a stabilizer/thickner

stevia is an alternative sweetner

134
Q

What are the components of a grain? What vitamins/minerals can you find?

A
  • Bran
  • Endosperm
  • Germ
135
Q

If salt is left out of yeast bread, what will happen?

A

The yeast bread will become tough. Salt is added to weaken the gluten to prevent toughness.

136
Q

If a starch is allowed to cool after it gelatinizes, it becomes more dense and expels moisture. What process is this called? How can this be reversed?

A

Retrogradation; The process of retrogradation is reversed by heating.

Note: If the gelatinized solution is allowed to cool, the molecules, amylose and amylopectin, rearrange to form a more crystalline structure. Retrogradation can also expel water, which can be seen on the top of the starchy gel.

137
Q

What causes browning in fruits?

A

Oxidation

138
Q

Which agency determines the safety of new pesticides and sets a tolerance level for all pesticides and their residue in food?

A

EPA

The EPA is responsible for determining the safety of any pesticide before it can be used on a commodity food. Once approved for use, the EPA is responsible for setting tolerable residue limits for pesticides on food. Once these tolerance levels are set by the EPA, enforcement is overseen by the FDA.

139
Q

How are vegetables and fruits graded?

A
  1. Fresh: US Fancy, US No.1, US No.2
  2. Processed: US Grade A (fancy: desserts/salad), Grade B (choice: processed) Grade C (standard: pudding pies)
140
Q

Braising and stewing tenderize tough cuts of meat by maintain HIGH or LOW temp and SHORT or LONG cooking times?

A

maintaining low cooking temperatures to reduce toughening of protein fibers while extending cooking times to allow collagen to convert to gelatin

141
Q

Milk is the best source for ___ and worst for ___. (Hint: minerals)

A

Milk is a good source of calcium and poor source of vitamin C due to pasteurization.

142
Q

The inspection of meats is to ensure what?

A

Ensure the animal was healthy and slaughtered under sanitary conditions.

143
Q

Items that are labeled as “free, low, or reduced/less” sodium should how many miligrams each?

A
  • Sodium free <5mg
  • Low sodium <140mg
  • Reduced/less sodium <25%
144
Q

What are the chemical/enzyme tendizers for meats?

What are some mechanical methods for tenderizing?

A
  • Chemical/enzymes: papain (papaya), bromelain (pineapple), ficin (fig), actiniden (kiwi), or any acid
  • Mechanical: grinding, scoring, cubing, pinning
145
Q

The iron in vegetables is called____, which is less or more absorbed than heme iron?

A

The iron in vegetables is non-heme iron, which is less well absorbed than heme iron (found only in meat, poultry, and fish).

146
Q

Standards of identity that specify minimum and maximum ingredient requirements, optional ingredients, and prohibited ingredients in a food product are established by which federal agency?

UDSA? FDA? FSIS?

A

FDA

147
Q

What are some tenderizers in quick breads?

A

fat and sugar

148
Q

USDA’s _________ is responsible for ensuring the safety, wholesomeness, and accurate labeling of meat, poultry, and processed egg products.

A

USDA’s Food Safety and Inspection Service (FSIS)

FSIS is responsible for conducting inspections of each animal carcass, setting appropriate food safety standards, verifying those safety standards through inspection, and maintaining a strong enforcement program when plants do not meet these standards.

Slaughter facilities cannot conduct slaughter operations if FSIS inspection personnel are not present and inspecting each carcass.

149
Q

What are the nutritional and health issues with prolong consumption of alcohol?

A
  • B vitamin deficiency (especially thiamin)
  • Interference with bone health= may predispose individuals to fracture
  • Contribute to weight gain
  • Relationship to liver and breast cancer are notable
  • Cirrhosis
  • Fetal alcohol syndrome
150
Q

Heating a starch with water to thicken foods

(heat +h2O) is called ____.

A

gelatinization

151
Q

What are the main foods with gluten?

A

wheat, barley, rye

152
Q

What are the 3 states of water and temp from one to another?

A

Solid—> Liquid at 39 F

Liquid—>Gas at 212 F

153
Q

Cake with poor volume is due to what?

A
  1. Oven too high
  2. Leaveners were old
  3. Eggs were underwhipped
154
Q

The fair packaging and labeling act is under which government agency?

A

FDA

155
Q

How can the rancidity of fat be prevented?

A
  1. Add antioxidants such as:

BHT (butylated hydroxyanisole)

BHA (butylated hydroxytoluence)

Vit E/C

Selenium​

  1. Store in air tight containers blocking light and air
156
Q

What factors can affect the coagulation of milk?

A
  1. Acids (lowers pH; can lower ca+ levels)
  2. Enzymes (ex: rennin, creates firm, stable clots)
  3. Heat (whey proteins become insoluble, mesh with calcium phosphate, preciptate forming a film; scorch easily)
  4. Casein (will coagulate w/heat when boiled for long time)
  5. Polyphenolic compounds (found in fruits/veggies, tea, coffees & combined w/milk causes precipatation of proteins) Also cause curdling of milk in tomato/asparagus soup or w/ potatoes.
  6. Salt (cause milk to curdle; to prevent, add to milk base)
157
Q

If there is not enough fat or the pie crust is overworked/overmixed, what potential progems could happen?

A
  1. It will shrink after baking b/c too much gluten has formed OR not enough fat to help with shortening gluten strands.
  2. Crust is too tough
158
Q

When cooking vegetables with water & heat for long period, what is at risk?

A

loss of vitamins (C, B, A-oxidized)

159
Q

A substitute made by fabricating fish product from alaskan pollock and shaped into pieces. Usually a substitute for lobster and crab.

A

Surimi

160
Q

The ___prepares summaries annually of statistics regarding food borne illness but the ___ reports the findings.

FDA or CDC

A

CDC , FDA

161
Q

A non-enzymatic browning reaction involving combo of amino group from a protein and aldehyde group from a reducing sugar is called?

A

maillard reaction

162
Q

How can farming sometimes have food waste?

A
  • Can be lost to pests, insects, birds, dz, weather
  • Labor shortages
  • food safety issues
  • ugly produce tossed away
  • changes in demand
163
Q

When potatoes are exposed to sunlight, what toxin is produced?

A

Solanine, an alkaloid production, if consumed, can cause vomiting & diarrhea.

164
Q

What are the steps in the “baking process”?

A
  1. Baking = gas expands= gluten formation–>rise
  2. Fat melts, starches gelantinizes, proteins coagulate
  3. Outer surfaces brown by caramelization or maillard reaction.

**heat ultimately sets the structure of the baked product

165
Q

Egg white foam is best achevied by using

cold eggs or room temp eggs?

A

room temp eggs

166
Q

When eggs become overcooked, the egg proteins and liquids may separate or curdle resulting in what kind of product?

A

A tough, yet watery, egg dish.

167
Q

Substances in animal based foods w/ functional benefit is called:

phenols?

thiols?

zoonutrients?

phytonutrients?

A

Zoonutrients

Note: phytonutrients come from plant substances that are biologically active with functional benefits

168
Q

Protein, in most cereal grains, are deficient in which two amino acids?

A

Lysine & tryptophan

169
Q

In cases where fat is removed in milk, what needs to be replaced?

A

Fat soluble vitamins need to be replaced

170
Q

Land animals have ___% collagen. fish have __%.

A

15%, 3%

Note: Proline is converted into hydroxlysine and hydroxyproline in order to help form collagen, which is the most abundant protein found in the human body and the main component that forms connective tissue.

171
Q

Which pigment has little or no change when in contact with an acid, akaline, or metals?

A

Carotenoids

172
Q

Sucrose polyester (as olestra), microparticulated protein (as Simplesse*), and hydrocolloids (gums and starch derivatives*) are what type of replacers?

Fat, sugar, protein?

A

Fat

Note: * means GRAS

173
Q

Finish and marbling are terms used to describe_____.

A

The fat in and around a cut of meat.

174
Q

Dark crust in baked good can be due to?

A

Oven temp too high, overbaking or too much sugar

175
Q

Categorize the smoke points from highest to lowest degress in F.

Sunflower, corn, refined/light olive oil, safflower oil, vegetable, canola, extra virgin olive oil, soybean, & peanut

A

Highest smoke point

  1. extra virgin olive oil=325-375F
  2. canola=400F
  3. vegetable= 400-450F
  4. Sunflower =440F
  5. corn, soybean, peanut=450F
  6. refined/light olive oil=465F
  7. safflower oil= 550F

Lowest smoke point

176
Q

Items that are labeled as “free, low, or reduced/less” total fat should how many grams each?

A
  • Fat-free <0.5g
  • Low-fat <3g
  • Reduced/less fat <25%
177
Q

What is ethylene gas and why would it be used?

A
  • A ripening hormone produced by the fruit after maturity
  • Can be used to speed up ripening/decay process
178
Q

The type of soy protein used to make fibers to be fabricated to stimulate meat products is called_____. Has 95% protein and is defatted.

Soy protein isolate or concentrate?

A

soy protein isolate

179
Q

Anti-caking agents are:

glycerin?

calcium silicate?

alginates?

magnesium carbonate?

A

Anti-caking agents are calcium silicate and magnesium carbonate

180
Q

Who regulates sugar substitutes?

A

FDA

181
Q

This agency regulates the use of pesticides and other chemicals in the environment.

A

Environmental Protection Agency

182
Q

The most desirable color of beef to the consumer is a cherry red. What pigments are responsible for the color of meat?

A

oxymyoglobin

183
Q

Food labeling is mandated by this agency.

A

FDA

184
Q

Inspection and grading of fish and fish products are (voluntary/involuntary) services of the _______________.

A

Voluntary services of the U.S. Department of Commerce

Note: most US seafood is not graded however, HACCP requirements strengthened and FDA established seafood telephone “hot line”

185
Q

This foodborne illness occurs when a living organism multiplies in or on food and products a chemical toxin or waste is called?

A

intoxication

Ex: botulism & staphlyococcus aureus

186
Q

Items that are labeled as “free, low, or reduced/less” sugar should how many grams each?

A
  • Sugar free <0.5g
  • Low sugar [NOT DEFINED]
  • Reduced/less <25%
187
Q

How much protein, cholesterol, carb, and water does an egg white and whole egg (50g) have?

A

Egg white: 4.2g pro, 0g cholesterol, trace CHO, 88% water

Whole egg: 6g pro, 212g cholesterol, 1g CHO, 75% water

188
Q

When cooking eggs, adding vinegar or salt does what to it?

A

can improve shape as it increases coagulation

189
Q

Along with saturated fat claims, the amount of ______ must be declared if >2mg of it is present. What are they?

Calories, total fat, saturated fats, cholesterol?

A

cholesterol

190
Q

How can someone get ciguatera poisioning?

A

If eating fish near reefs that consumed the algae producing it

191
Q

The regulatory agency that inspects poultry, egg, and meat.

A

USDA

192
Q

Any modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains is called ______ foods.

A

functional foods

Note: known to be nutraceuticals or designer foods

193
Q

This type of soy protein is defatted with 70% protein and used to formulate veggie meat alternatives.

Soy protein isolate or concentrate?

A

Soy protein concentrate

194
Q

During cooking, baking soda may help retain color but not desirable b/c?

A

Can decrease nutrient value

195
Q

What enhances small crytal formation?

A

Adding more sugar and acids (cream of tartar)

196
Q

Food additives found on the Generally Recognized As Safe (GRAS) list will not cause an allergic reaction. TRUE OR FALSE?

A

False.

(GRAS) list includes a list of food additives that have been deemed safe for human consumption at determined safe levels.

Some additives, such as monosodium glutamate (MSG), which may be used as a flavor enhancer, may cause various aliments to certain people with a sensitivity to this ingredient. People with an MSG sensitivity may experience flushing, dizziness, headache, dry burning throat, or nausea.

197
Q

What compound increases and which decreases fruit deterioration (besides ethylene gas)?

A

CO2 decreases

O2 increases

198
Q

The milk sanitation program is overseen by this agency.

A

The US Public Health Service

199
Q

Connective tissue which is resistant to chemical change during cooking is called:

A

elastin

200
Q

________ expedited the process for manufacturers to use health claims for functional foods.

A

The FDA Modernization Act of 1997

201
Q

Enzymatic browning can be decreased by adding what?

A

antioxidants (lemon juice)

202
Q

What are some functions of eggs in cooking and baking?

A
  • Provides structure
  • Emulsification
  • Aeration (leavening when whipped)
  • Flavor
  • Color
203
Q

The storage form of glucose in the body is called?

A

glycogen

204
Q

When making lemon pie, the lemon juice should be added:

  • at anytime?
  • when the filling is removed from the heat?
  • to the water at the start of heating?
  • to the sugar before heating?
A

when the filling is removed from the heat

(the combination of an acid and heat causes hydrolysis of the starch molecules, which will result in a thinner filling)

205
Q

The 2018 Nutrition Facts Label compliance requirements for the new label are what?

A
  • # of calories larger & bold
  • Serving size bold
  • Total added sugars to be displayed
  • Required vit/min: Vit D, Calcium, Iron, Vit K
  • Removal of calories comparison
206
Q

Common preservatives are acids, salts, sugar, spices, and smoke. What are nitrates and nitrites used for?

A

curing meats

207
Q

The classification of flour mixtures are batters and doughs. What are the two subgroups for each the the amount of liquid to flour they consist of?

A
  1. Batters
    1. pour (1 to 1): pancakes/waffles
    2. drop (1 to 2): muffins, cream puffs
  2. Doughs
    1. soft (1 to 3): biscuits, rolls, scones
    2. firm/stiff (1 to 4): pasta, pastry, pie
208
Q

What the the size of egg determined by? List the types of egg sizes.

A

Egg size is determined by the weight per dozen.

Note: this is NOT part of grading

  • Jumbo 30oz
  • Extra large 27oz
  • Large 24oz
  • Medium 21oz
  • Small 18oz
  • Peewee 15oz
209
Q

What causes green scrambled egg?

A

Can due to overcooking, steam table being too hot, or reaction with metals (serving utensil like aluminum)

210
Q

What does the color of the fish’s flesh determined by?

A

The pigment/color of the flesh is determined by the fish with quick or slow movements to stay alive.

211
Q

What oil has the highest smoke point?

A

safflower oil (510F)

212
Q

How many % fat is butter?

A

80% or more

213
Q

Which of the following would be covered by the FDA’s gluten-free labeling rule?

  1. Packaged seafood
  2. Processed egg products
  3. Alcoholic beverages
  4. Ground meat
A

Packaged seafood

(FDA’s gluten-free labeling rule covers packaged food, including supplements, intended for human consumption that fall under the labeling jurisdiction of the FDA. It does not cover foods regulated by the USDA, alcoholic beverages regulate by the Alcohol and Tobacco Tax and Trade Bureau, cosmetics, or medications)

214
Q

What are the similiar symptoms of salmonella and staphylococcus aureus?

How are they distinguished from one another?

A
  • Symptoms: N/V/D, ab cramps, possible fever

Salmonella: longer onset (6-48hrs)

Staphylococcus aureus: (1-6hrs)

Note: Salmonella usually found in GI of animals

215
Q

What are the internal temperatures for meats?

Beef (rare, med rare, med, well done)?

Fish?

Pork?

Veal?

Lamb?

A

Beef, pork, veal, & lamb: >145F

rare <145F

med rare 145

med (same for ground beef) 160F

well done 170F

Fish: 145F

216
Q

The pigment ______ produces a reddish-purple color seen in beef but when exposed to air/oxygen it turns into ______, a bright red color for meats.

A

myoglobin, oxymyoglobin

217
Q

What is the quality of fruits/vegetables based on?

A

young, succulent, tender, crisp, unbruised, and have nonfibrous tissue, good color, free from defects, uniformed size/shape.

218
Q

Established by the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO), the ______ is the preeminent international food standards- setting body that protects the health of consumers and ensure fair practices in the food trade through the establishment of voluntary international standards, guidelines, and codes of practices.

A

Food Code

Note: a model that assists food control jurisdictions at all levels of govenment by providing them with scientifically sound technical & legal basis for regulating retial and food service programs of industry

*revised every 4 years, not a law but a set of recommendations to ne used as a model

219
Q

Cholesterol claims are only allowed when foods contain ___g or less of saturated fats.

A

2grams

220
Q

Which refers to food naturally containing useful amounts of a chemical compound that promotes health beyond basic nutrition?

A

Functional food

221
Q

Cracked top of a cake is caused by?

A

oven too high or ratio of flour to liquid is off

222
Q

The FDA is housed under which government agency?

A

Department of Health and Human Services (DHHS)

223
Q

What part of the grain makes up “whole grain”?

A

It contains all three parts (bran, germ, endosperm)

224
Q

Which of the following agencies oversees voluntary inspection and grading of fish and fish products?

A

Inspection of fish and fish products, which are not subject to mandatory grading, is overseen by the USDC’s National Marine Fisheries Service (NMFS), which is part of the National Oceanic and Atmospheric Administration (NOAA). The NMFS will provide inspection of fish, fisheries, and seafood for a fee. The requirements for inspection of fish and seafood are set by the FDA but carried out by the NMFS. The FDA is responsible for all fish imports into the United States.

225
Q

Ice cream must have at least ___% fat?

A

10%

226
Q

How is gluten formed?

A

Formed when flour is hydrated with water and kneaded. Traps CO2 and forms gliadin/glutenins.

227
Q

Water activity of foods is changed by temperature. Pure water has an aw of 1. At what level is bacteria viable and not?

A

Bacteria viable at aw of 0.85-1 (raw chicken)

No growth below aw of 0.5 (dry beans)

228
Q

What is the difference between evaporated milk and sweetened condensed milk?

A

Both are heated until water is evaporated however, sweetened condensed milk has 15-18% sugar (glucose/sucrose) added.

Note: volume reduced to 1/3 of original amount

229
Q

Two methods used for evaluating food products are called subjective and objective. What are the differences?

A

Objective: involves laboratory instruments to measure thickness, tenderness, and texture; precise property

Subjective: using human sensory organs (taste, smell, flavor, touch)

230
Q

The freezing point of water is affected by an increase or decrease in solutes?

A

increase in solutes

increase solutes= decrease freezing point

Ex: 1 cup sugar freezes at 30.4 F

4 cup sugar freezes at 24.2 F

231
Q

What are comprised of carbon, hydrogen, oxygen, and nitrogen molecules in their chemical makeup?

A

Amino acids are made up of carbon (C), hydrogen (H), oxygen (O), and nitrogen (N). There is a center carbon with 4 attachments:

* A hydrogen atom

* An amino group (NH2)

* An acid group (COOH-)

* A side group which characterizes each individual amino acid

-Proteins are the only nutrients that contain nitrogen atoms.

232
Q

If the resulting muffins look like they have barely risen, there are a few potential causes. What are they?

A

Old batter and/or leavening agent used, or batter overmixed (too much gluten formed)

233
Q

Propionates and benzoates are examples of what type of additives?

A

Antimicrobial agents

Note: can be used in bread to retard mold; used in drinks too

234
Q

Consumers in developed countries throw away ___% of food purchased. About ___% of all foods in the US goes to waste.

A

15-25%

40%

Note: Wasted foods makes up majority of landfill wastes and comes mostly from consumers. Contributes to 23% of methane emission in US

235
Q

Meat inspection is ______. Grading is ______.

(voluntary/involuntary)

When are both done for meats?

A

Meat inspection is mandatory whereas grading is voluntary. BOTH are done at the time of slaughter.

236
Q

What does smoke point refer to?

A

temperature at which fat begins to smoke (via lipolysis)

Note: increased saturation= decreased smoke point

237
Q

This type of product is usually used as a meat substitute/replacement, what is it?

Hint: often added to foods to increase juiciness and yield.

A

soy protein

238
Q

This type of technology may play a role in food safety, quality, & nutritional content but is currently in the research/development stage is called:

A

nanotechology

239
Q

This type of milk has 2/3 of water removed via evaporation from skim milk with 3% moisture content.

A

Dry milk

240
Q

An example of an bulking agent is called?

A

polydextrose; often used in baked goods and puddings

241
Q

Overrun is the increased volume that occurs when ice cream is frozen during agitation. How much overrun is allowed? What is overrun used for?

A

100% overrun is allowed however, 70-80% preferred. The weight tells the difference in percent over

242
Q

A ____ is a different product used instead of the natural product where as ___ is a product that is nutritionally inferior to that of the natural product.

Choices: imitation, substitute

A

Substitute, imitation

243
Q

_____ upregulate the enzymes involved in detox of carcinogens. Ex: cabbage family

A

Thiols

244
Q

When a gel is cut, free liquid drains out. This is due to___. What is a possible cause?

A

syneresis can be caused by overstirring, too much sugar, or dehydration

Note: weeping/drainage of liquid from a gel

245
Q

What is the difference between restructured meats and comminuted meats?

A

Restructured: made from cuts less expensive (may add other parts and fats to make uniform portions)

Comminuted: made by pulverizing meat, adding fat and salt before heating mixture (ex: hotdogs)

246
Q

What are some of the antioxidant additives?

A

BHA, BHT, Vitamin C, & TBHQ : help to retard rancidity or browning in fruits

247
Q

The USDA requires any food labeled as “ice cream” must contain no less than ___ % milk fat & ___% milk solids (protein, sugar and minerals).

A

10% milk fat and 20% milk solids

248
Q

What percentage of fat is lean vs fatty fish?

A

Lean= <5% fat ( cod, pike, flounder, red snapper)

Fatty= >5% fat ( herring, mackeral, salmon, tuna)

Note: high omega 3 FA= >1g

249
Q

What factors can cause increased rancidity of fats?

A
  1. Enzymatic (lipase splits fat molecule into free FA altering aroma and flavor.)
  2. Hydrolytic-same as enzymatic
  3. Oxidative (uptake of oxygen & formation of peroxides; free radicals cause off-flavor & aroma)
250
Q

Why is water called the universal solvent?

A

It can dissolve a variety of compounds & promote their dispersal in foods.

251
Q

____ or ____ are often added and used as solvents to remove caffeine.

A

Dichloromethane or ethyl acetate

252
Q

Items that are labeled as “free, low, or reduced/less” saturated fat should how many grams each?

A
  • Saturated-fat free <0.5g
  • Low saturated fat <1g
  • Reduced/less saturated fat <25%
253
Q

When produce begins to wilt, it loses its _________ (another name for its crispness).

A

turgor

Note: sugar or salt can cause cells to lose interior fluid and become limp.

254
Q

What is the hormone that occurs naturally in cows in small amounts but can also be used to increase milk production as a synthetic form?

A

Bovine somatotropin (BST)

Note: legal in US but not other countries; people often prefer non-BST milk and can be seen as BST-free or organic milk

255
Q

During processing and packaging about ___% of the product is removed during culling. ___products makes up the most food loss during this stage.

A

40%, grain products

256
Q

What causes a green egg yolk when cooked?

A

Overcooking it or allowing it to cool slowly

Note: iron from yolk combines w/ sulfur from whole egg to create ferrous sulfide.

257
Q

What could be the cause of pastry toughness?

A

over-mixing or not cutting enough fat into coarse particles

258
Q

What type of milk is heated higher than pasterization & packaged under aseptic packaging?

A

UHT (ultra-high temperature)

259
Q
A
260
Q
A
261
Q

Why would the germ of a grain become rancid faster than the other components?

A

The germ consists of unsaturated fats which when exposed to air, become rancid.

262
Q

What is the desired smoke point for fats?

A

Above 400 degree F or 442 F

263
Q

What does candling mean in relation to eggs?

A

Candling is a grading process where the egg is pass through front of a strong light & appraised for:

1) size of air sac
2) position of yolk
3) clearness of white

264
Q

The _________regulates claims that manufacturers make about functional foods’ nutrient content and effects on disease, health, or body function.

A

USDA

Note: Currently no legal definition exists for functional foods.

265
Q

Why was the “think.eat.save” campaign developed between the United Nations Environment Program and FAO?

A

Mission to empower wide-spread global, regional, and national actions surrounding reducing wasted food.

266
Q

What pigment gives meat the cherry red color?

Myoglobin?

Hemoglobin?

Oxymyoglobin?

A

Oxymyoglobin

Note: oxygenated form of myoglobin that is a bright red color of fresh meat

267
Q

What are the four categories of claim food manufacturers can use on labels to communicate health information to consumers?

A
  • Nutrient content claims
  • Structure/function claims
  • Health claims
  • Qualified health claims

*can only be used if it meets criteria for each

268
Q

Fats have two configurations. Which is natural and which is formed with hydrogenation?

A

Cis- natural form of fat

Trans- formed via hydrogenation; higher melting temp

269
Q

At high altitudes, these should be increased or decreased in recipes:

  1. baking powder
  2. water
  3. sugar
  4. oven temp
  5. filling pan w/batter
  6. whipping eggs
A
  1. baking powder (decrease)
  2. water (increase)
  3. sugar (decrease)
  4. oven temp (increase)
  5. filling pan w/batter (decrease)–gases expand more easily
  6. whipping eggs (decrease)-gases expand more easily

Note: Oven temperatures should be increased by 25 degrees F at altitudes over 3,500 feet to help set the structure quickly and prevent any further rise.

270
Q

Why is processed cheese better for cooking?

A

It has emulsifers added, making it softer and melting more evenly.

271
Q

The USDA does NOT provide quality grade marks for which of the following:

Fish, chicken, lamb, poultry, beef?

A

Fish

272
Q

Crust top separates from the loaf is due to ___.

A

Dough was either not scored properly or dried out during proofing

Note: scoring is making slices on top of dough

273
Q

The fibrous protein in meats that cause older animals to be tougher and can be converted during cooking to gelatin is:

A

collagen

274
Q

What are milk grades based on?

A

Milk grades are based on bacterial count.

Note: Grade A has the lowest count at <20,000 bacteria/mL (only Grade A sold in retail markets and meets FDA standards)

275
Q

Items that are labeled as “free, low, or reduced/less” cholesterol should how many miligrams each?

A
  • Cholesterol-free <2mg
  • Low cholesterol <20mg
  • Reduced/less cholesterol <25%
276
Q

Lack of proper handwashing is commonly associated with what food organism?

A

Shigella (found in feces)

Note: S/S- ab cramps, fever, diarrhea(blood possible)

Onset 4-7 days w/ duration of 5-7 days

Common in salads/ready-to-eat foods, poor personnel hygiene, contaminated water

277
Q

Lactose aids in the absorption of which mineral?

A

Calcium

278
Q

What agency would publish a report comparing the incidence of food borne illness in restaurants and homes?

A

FDA

279
Q

This organism is associated with various types of fresh produce such as imported berries, lettuce, basil and can cause diarrhea, loss of appetite, wt loss, N/V, fatigue.

A

cyclospora cayetanensis

onset of 1-14 days w/duration that is remitting/relapsing over weeks/months

280
Q

In accordance with the FDA’s product labeling regulations, an item with less than ____ kcal per labeled serving can be considered “calorie free.”

A

he FDA regulates product nutrient content claims on labels, for example, a label that claims a product is calorie free. These products must have no more than 5 kcal per labeled serving or RACC (reference amounts customarily consumed) to meet regulatory requirements.

281
Q

What are the 6 conditions for bacteria growth?

A

FAT TOM

Food, a pH 4.6+, temp, time, oxygen, & moisture (temp 41-135F)

282
Q

Modified atmosphere packaging is when foods are placed into flexible containers & air is removed. Gases (CO2, or Nitrogen) are added to preserve it. What is it’s refridgerated shelf life?

A

14 days

Noe: this is a new food code

283
Q

What are the differences with the following fermented soy products/meat alternatives?

Tempeh, Natto, & Miso

A
  • Tempeh: soy product made by a natural culturing and controlled fermentation process that binds the soybeans into a cake form. Tempeh is similar to tofu as both are made from soybeans, but tempeh is a whole soybean product with different nutritional and texture qualities when compared to tofu. The fermentation process, along with the retention of the whole bean, give tempeh a higher fiber, protein, and vitamin content.
  • Natto: fermented cooked product for spread/soup
  • Miso: paste via fermentation of soybeans, salt, and rice (soup base/flavoring)
284
Q

The International Food Information Council divides processed foods into 4 categories. What are they?

A
  1. Minimally processed (maintain properties; ex: washed or peeled to render food safe)
  2. Processed (combined with ingredients to increase preservation, color, taste, appeal)
  3. Prepared foods (ready to eat meals, packed for freshness and ease of preparation)
  4. Fortification (add essential microntr b/c we 50% would become deficit in thiamin, clear guidance/monitoring of health effects with it)
285
Q

What factors interfere w/ ice crystal aggregation in ice cream?

A
  1. Proteins (gelatin, egg whites, milk powder)
  2. Fats (chocolate)
  3. Corn syrup
286
Q

What is a mycoprotein?

A

Protein produced by a fungus used in meatless entrees.

Note: trade name is called “quorn” for products with hyphae the fungus Fusarium Venatum. Will ferment w/ glucose as medium.

Harvest of fibrillar hypae+binding agent + heat= frozen to form textured meat

Domain I: Principles of Dietetics (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions