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Food Science > Exam 1 > Flashcards

Exam 1 Flashcards

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1
Q

food technology

A

application of food science

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2
Q

canning and freezing

A

fairly new processes that came during industrial revolution

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3
Q

benefits of canning

A

consumer convenience, low food cost, variety, safety

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4
Q

responsibilities of food scientists

A

basic research, product development, quality assurance

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5
Q

beverage

A

drinkable liquid consumed for a variety of reasons

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6
Q

common sweeteners for beverages

A

sucrose & high fructose corn syrup

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7
Q

sucrose inversion

A

sucrosse molecule in solution comes apart yielding glu + fru

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8
Q

which is the sweetest: fru, sucrose, or glu?

A

fru

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9
Q

parts of a kernel of grain

A

endosperm, bran layer, germ

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10
Q

fortify

A

adding nutrients that weren’t originally present in the food

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11
Q

enriched

A

nutrients were removed during processing and added back in

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12
Q

biological value

A

the amount of nitrogen derived from food protein

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13
Q

bioavailability

A

the degree to which nutrients are digested and absorbed in the body

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14
Q

what influences bioavailability?

A

food source and processing

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15
Q

leavening

A

production of gases that leads to aerated texture

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16
Q

biological leavening agents

A

yeast

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17
Q

chemical leavening agent

A

baking soda, baking powder, ammonium bicarbonate

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18
Q

what do leavening agents do?

A

produce CO2 and steam, which increases volume and an open, crumb texture

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19
Q

divisions of baked products

A

low fat calories (bagels, biscuits, bread)

high fat calories (cakes, cookies, donuts)

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20
Q

fruit

A

fleshy or pulpy plant part eaten as a dessert due to its sweetness

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21
Q

vegetable

A

plant or plant part that is served either raw or cooked as part of the main course of the meal

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22
Q

vegetable-fruit

A

fruit part of a plant that is not sweet, served with the main course of a meal, like cucumbers, squashes, and tomatoes

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23
Q

ripeness

A

optimum or peak condition of flavor, color, and texture

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24
Q

maturity

A

condition of a fruit when it is picked

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25
Q

infusion

A

use of heat and pressure to force fru in to replace water; increased flavor, color, and texture

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26
Q

meat

A

edible flesh and organs of animals

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27
Q

meat by-products

A

organs and glands such as liver, heart, brains, thymus, and intestines

28
Q

myosin

A

thick filaments

29
Q

actin

A

thin filaments

30
Q

how do muscles work?

A

actin and myosin form crosslinks and contract in the presence of ATP and calcium

31
Q

emulsion

A

2 phase system: one phase is dispersed in the other as fine droplets, where main components are lipids and water

32
Q

o/w

A

oil in water emulsion: smaller amount of oil is dispersed as tiny droplets in water

33
Q

w/o

A

water in oil emulsion: small amount of water dispersed in larger amount of oil

34
Q

comminuted meat emulsions

A

finely chopped meat mixed with water, fat, additives

35
Q

emulsifying agents prevent

A

separation of fat and water

36
Q

types of seafood

A

finfish (have backbone and fins) and shellfish (includes crustaceans and mollusks)

37
Q

why are fish so perishable?

A
  1. fish flesh is sterile before death
  2. pH of fish muscle doesn’t drop much, resulting in more fermentation for bacteria
  3. fish lipids are highly polyunsaturated (easy to oxidize)
38
Q

which is responsible for the fishy odor that indicates deterioration of fish: TMAO or TMA?

A

TMA

39
Q

yolk of an egg is high in ____ while white is high in ____

A

fat & cholesterol; proteins

40
Q

pasteurization kills all ___ bacteria but only 95-99% of ___ bacteria

A

pathogenic; non-pathogenic

41
Q

fluid milk classifications

A

whole milk, reduced fat milk, low-fat milk, fat-free

42
Q

other varieties of milk

A

cultured milk, evaporated milk, sweetened condensed milk, UHT, nonfat dry milk

43
Q

homogenization & its effects

A

prevents separation of fat and water; creamier texture, whiter color, blander flavor

44
Q

cheese

A

concentrated dairy food obtained by draining whey after coagulation of casein

45
Q

how is cheese made?

A

an enzyme (rennin) or acid (LAB) coagulates the casein in milk to produce solid cheese curd and the whey is drained

46
Q

ripening (cheese)

A

changes in physical and chemical composition following casein precipitation

47
Q

types of cheeses

A

natural (hard and soft varieties)

process

48
Q

what is pI?

A

pH at which net electrostatic charge is zero (allows proteins to bond and form curd)

49
Q

cheddaring

A

repeated cutting of the curd and whey draining to achieve the desired moisture content

50
Q

process cheese

A

natural cheese + emulsifying salt blended together during heating

51
Q

ice cream

A

emulsion of dispersed and clustered fat droplets

52
Q

butter is made from

A

cream separated from milk by churning (breaking an o/w emulsion)

53
Q

churning

A

mechanical rupture of protein film surround fat globules prevents coalescence

54
Q

margarine is made by

A

churning various fats with cultured, pasteurized nonfat milk or whey

55
Q

what is the most important factor in melting?

A

fat composition

56
Q

more saturated fat means ___ melting point

more unsaturated fat means ___ melting point

A

higher

lower

57
Q

adding sucrose ___ boiling point

A

increases

58
Q

crystalline candy

A

rapid cooling with agitation results in small, fine microscopic sugar crystals with smooth texture

59
Q

noncrystalline candy

A

formation by slow cooling without agitation + corn syrup and cream of tartar

60
Q

what does cream of tartar do for candy?

A

lowers pH of syrup

61
Q

meat toughness is related to

A

collagen content

62
Q

sterilization

A

destroys all microbes; products are shelf-stable until opened

63
Q

food science

A

raw food materials and their behavior during formulation, processing, packaging, storage as consumer food products

64
Q

food composition

A

substances or components found in a beverage or food

65
Q

key nutrients

A

proteins, lipids, carbohydrates, water, vitamins, minerals

Food Science (3 decks)

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