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food science > Exam 1 > Flashcards

Exam 1 Flashcards

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1
Q

1 TBSP (T) = how many tsp?

A

3 TSP

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2
Q

1 TSP HOW MANY FL OZ?

A

0.5 fl oz

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3
Q

1 fl oz = how many mL

A

29.59 mL

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4
Q

how many TBSP IN A CUP

A

16 tbsp

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5
Q

how many qt in a gallon

A

4 qts

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6
Q

how many fl oz in a liter

A

33.8 fl oz

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7
Q

how many cups is 1 pt

A

2 cups

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8
Q

how many fl oz in a cup

A

8 fl oz

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9
Q

1 oz is how many grams

A

28.355g

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10
Q

1 lb is how many oz

A

16 oz

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11
Q

how many lb is 1 kg

A

2.205 lb

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12
Q

1 lb is how many grams

A

453.6 g

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13
Q

What sense deals with hot and cold first?

A

smell

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14
Q

what is flavor

A

taste + smell

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15
Q

objective tests use _?

A

lab instruments to measure characteristics

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16
Q

subjective tests use_?

A

human subjects to measure characteristics

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17
Q

analytical tests are used to detect _

A

differences

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18
Q

affective tests are used to detect _

A

individual preferences

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19
Q

top three pathogens responsible for fbi

A

campy, noro, and salmonella

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20
Q

what is the number one cause of fbi

A

bacteria

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21
Q

what is food infection?

A

when bacteria colonize in the GI tract and then cause illnesses

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22
Q

what is food intoxication?

A

when toxins are produced by bacteria in food which then cause illness

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23
Q

what is a toxin-mediated infection?

A

toxins produced by bacteria in the gi tract which then cause illness

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24
Q

what does salmonella cause?

A

food infection

25
Q

listeria characteristics

A

found in pretty much anything

meningeo disease symptoms

from soil or infected animals, manure

26
Q

staph characteristics

A

from meat products, cream products

people with colds or infected cuts, food slicers

27
Q

botulinum characteristcs

A

from anything, but from honey for babies

can come from many places or spores from honey

28
Q

what kind of infection is e.coli

A

toxin-mediated infection

29
Q

e.coli commonly from

A

raw beef

30
Q

campy characteristics

A

contamination source: infected food source, animals

typical foods: found in chicken and raw milk

31
Q

food infection common examples

A

salmonella and listeria

32
Q

food intoxication examples

A

botulinum and staph

33
Q

toxin-mediated infection examples

A

e coli and campy

34
Q

what do molds produce

A

mycotoxins

35
Q

why are mycotoxins bad

A

they are carcinogenic

36
Q

how are viruses usually transmitted

A

oral-fecal route

37
Q

norovirus characteristics

A

from raw or undercooked shellfish

human fecal contamination via water or directly

38
Q

what are the big 8 food allergens?

A

tree nuts, peanuts, soy, wheat, milk, eggs, fish, and shellfish

39
Q

what is the temp danger zone?

A

60-140. where bacteria has a rapid growth of toxin production

40
Q

min temp for poultry, sauces, microwave foods

A

165

41
Q

min temp for ground meats, pork, eggs,

A

160

42
Q

min temp for beef, lamb,fish

A

145

43
Q

min temp for fresh produces and ready to eat foods

A

135

44
Q

what temp is scalding?

A

150

45
Q

boiling temp

A

212

45
Q

simmering and poaching temp

A

180

46
Q

simmering methods

A

stewing and braising

47
Q

boiling methods

A

parboiling and blanching

48
Q

steaming methods

A

papillote and pressure cooker

49
Q

what is papillote?

A

wrapped in foil or parchment paper

50
Q

dry heat uses what temps

A

above 212

51
Q

bottom two racks in an oven are for

A

large cuts of meat or two rack baking

52
Q

rack 4 is for

A

most broiling

53
Q

rack 5 is for

A

toasting bread

54
Q

conduction oven is

A

direct transfer through physical contact

55
Q

convection oven

A

heat transfer by moving air or liquid

56
Q

radiation oven

A

energy transfer in the form of waves or particles

57
Q

induction oven

A

transfer of energy to neighboring material without contact

58
Q

what is the folding technique?

A

gently incorporate an ingredient into another

food science (3 decks)

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