CHAPTER 1: BASIC CONCEPTS IN FOOD SCIENCE

Question 1

Study of the chemical, physical, and microbiological nature of foods and any transformation that food undergoes as reflected in its characteristics and properties.

Answer 1

Food Science

Question 2

Body-building foods source

Answer 2

Protein-rich foods

Question 3

Energy foods source

Answer 3

carbohydrates and fat-rich foods

Question 4

Regulating foods source

Answer 4

vitamin and mineral rich foods

Question 5

refers to the completeness of digestion and absorption

Answer 5

digestibility

Question 6

ingestion of toxin produced by microorganism

Answer 6

food intoxication

Question 7

ingestion of massive number of microbial cells

Answer 7

food infection

Question 8

5 forms of water

Answer 8

free water, hydrates, adsorped on the surfaces of solid/crystals, absorbed or imbibed within gels, and bound water

Question 9

these are organic compounds composed of amino acids linked by peptide bonds

Answer 9

protein

Question 10

what classification of protein are albumin, globulin, glutelin, prolamine and seleroprotein?

Answer 10

Simple proteins

Question 11

what classification of protein are nucleoprotein, mucoprotein, lipoprotein, chromoprotein, phosphoprotein, metalloprotein?

Answer 11

Conjugated proteins

Question 12

what classification of protein are proteans, metaproteins, coagulated proteins, proteoses, peptones, peptides?

Answer 12

Derived

Question 13

what classification of carbohydrates are glucose, fructose, and galactose?

Answer 13

monosaccharides

Question 14

what classification of carbohydrates are sucrose, lactose, maltose?

Answer 14

disaccharides

Question 15

what classification of carbohydrates are digestible and indigestible fibers?

Answer 15

polysaccharides

Question 16

what kind of fiber are starch, dextrins, and glycogen?

Answer 16

digestible

Question 17

what kind of fiber are cellulose, hemicellulose like agar, pectin, and lignin?

Answer 17

indigestible

Question 18

what kind of fiber are galactogens, inulin, mannosans, and pentosans?

Answer 18

partially digestible

Question 19

organic compounds belonging to water soluble substances called lipids

Answer 19

fats

Question 20

esters of glycerol and fatty acids

Answer 20

fats

Question 21

collective minerals (inorganic constituents) are called?

Answer 21

ash

Question 22

chlorophyll and carotenoids are what kind of pigments?

Answer 22

fat-soluble pigments

Question 23

flavonoids and tannins (anthocyanins and antoxanthins) are what kind of pigments?

Answer 23

water-soluble

Question 24

What pigment: yellow, orange, orange-red?

Answer 24

carotenoids

Question 25

what pigment: different hues of green?

Answer 25

cholorophylls

Question 26

what pigment: red, blue, purple/violet?

Answer 26

anthocyanins

Question 27

what pigment: white to yellow?

Answer 27

antoxanthins and flavones

Question 28

What pigment: red to brown?

Answer 28

myoglobin

Question 29

what pigment: bright red?

Answer 29

oxymyoglobin

Question 30

what pigment: brownish red in cooked meats?

Answer 30

metmyoglobin

Question 31

what pigment: pink red in cured meats?

Answer 31

nitrosomyoglobin

Question 32

What pigment: greenish tinge?

Answer 32

riboflavin

Question 33

what pigment: black?

Answer 33

sepia

Question 34

what proteolytic enzymes are found in pineapple?

Answer 34

bromelin

Question 35

what proteolytic enzymes are found in papaya?

Answer 35

papain

Question 36

Non-enzymic browning reactions of food

Answer 36

Caramelization and Maillard browning reaction

Question 37

Enzymic browning reactions of food

Answer 37

oxidation reaction of polyphenols and ascorbic acid oxidation

Question 38

non-enzymatic browning reaction associated with sugar undergoing heating

Answer 38

caramelization

Question 39

a non-enzymatic browning reaction between the free aldehyde group in the sugar molecule and the amino group

Answer 39

maillard browning reaction

Question 40

ways to reduce or prevent browning

Answer 40

prevention of contact with air (wrapping/soaking in water) use of salt use of acid blanching refrigeration use of anti-oxidants

Question 41

combinations of dispersed particles scattered throughout a dispersion medium resulting in homogenous or heterogenous mixtures

Answer 41

dispersion

Question 42

3 kinds of dispersion

Answer 42

- true solution - colloids - suspensions

Question 43

a homogenous mixture which looks transparent, exhibits high osmotic pressure, and consists very small particles invisible under an ultra microscope (eg. diluted juice)

Answer 43

true solution

Question 44

two-phased systems in which particles are visible in an ultra microscope, does not have osmotic pressure. forms gel but do not separate on standing.

Answer 44

colloids

Question 45

liquid gel

Answer 45

sol

Question 46

solidified sol like custards, gelatin, jellies

Answer 46

gel

Question 47

liquid dispersed in another liquid

Answer 47

emulsion

Question 48

gas dispersed in a liquid or solid medium

Answer 48

foam

Question 49

mixtures which may separate on standing and will not gel

Answer 49

suspensions

Question 50

a form of energy due to the vibratory or kinetic movement of molecules

Answer 50

heat

Question 51

methods of cooking

Answer 51

moist and dry heat

Question 52

direct transfer of heat via metals

Answer 52

conduction

Question 53

transfer of thermal energy from electricity, gas, or solid fuel to vapor molecules of the air which in turn heat the food or the utensil it comes in contact with

Answer 53

convection

Question 54

transfer of heat from a red coil of the griller, toaster, or stove to the food

Answer 54

radiation

Question 55

uses electromagnetic waves generated by the magnetron

Answer 55

microwave

Question 56

gel formation occurs at what ph

Answer 56

3.2

Question 57

what ph of dough will result in good volume and texture

Answer 57

5

Question 58

cream colored and crispy biscuits, what ph?

Answer 58

7

Question 59

acidic foods are ______ while basic foods are _________

Answer 59

pasteurized; sterilized

Question 60

heat treatment: protein

Answer 60

coagulation and eventual denaturation

Question 61

heat treatment: fats

Answer 61

can be removed or absorbed; overheating forms acrolein

Question 62

result of overheating of fat that give the burnt flavor

Answer 62

acrolein

Question 63

moist cooking in carbohydrates

Answer 63

gelatinization

Question 64

dry heat cooking in carbohydrates

Answer 64

dextrinization

Question 65

t/f: adding sucrose raises boiling point

Answer 65

true

Question 66

allows the alignment of gluten network

Answer 66

kneading

Question 67

introduces air into a mixture resulting in tenderness and greater stability as foam cakes

Answer 67

whipping/beating

Question 68

t/f: meat does not improve tenderness and flavor when frozen

Answer 68

false, freezing improves tenderness and flavor