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Food Science > Final > Flashcards

Final Flashcards

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1
Q

What year was the National FFA founded?

A

1928

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2
Q

Where is the National Convention held every year?

A

Indianapolis IN

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3
Q

What role does the president play?

A

leads the meetings

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4
Q

What role does the vice president play?

A

works close with the president and advisor

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5
Q

What role does the student advisor play?

A

advisor for the greenhands

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6
Q

What role does the secretary play?

A

prepare agenda for each chapter meeting

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7
Q

What role does the treasurer play?

A

receive record and deposit FFA funds

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8
Q

What role does the reporter play?

A

plan public information to share on the media

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9
Q

What role does the advisor play?

A

supervises chapter activites

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10
Q

Which station marker is the president stationed by?

A

rising sun

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11
Q

Which station marker is the vice president stationed by?

A

plow

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12
Q

Which station marker is the secretary stationed by?

A

ear of corn

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13
Q

Which station marker is the treasurer stationed by?

A

emblem of George Washington

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14
Q

Which station marker is the reporter stationed by?

A

flag

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15
Q

Which station marker is the sentinel stationed by?

A

door

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16
Q

Which station marker is the advisor stationed by?

A

owl

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17
Q

What are the official colors of the FFA?

A

national blue and corn gold

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18
Q

What items of clothing are a part of Official Dress?

A

the FFA Jacket with pants/skirts

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19
Q

What section, district, and state is Tri-Valley a part of?

A

District 2, Section 9 in Illinois

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20
Q

What does CDE stand for?

A

Career Development Event

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21
Q

What does the cross section of the ear of corn represent?

A

unity

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22
Q

What does the eagle represent?

A

freedom and the ability to explore

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23
Q

What does the owl represent?

A

wisdom

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24
Q

What does the plow represent?

A

labor and tillage of the soil

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25
Q

What does the rising sun represent?

A

progress and promise

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26
Q

Which TV FFA member is the president?

A

Joey Brown

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27
Q

Which TV FFA member is the vice president?

A

Zoey McCartney

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28
Q

Which TV FFA member is the student advisor?

A

Maeli Benjamin

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29
Q

Which TV FFA member is the secretary?

A

Loghan Sutton

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30
Q

Which TV FFA member is the treasurer?

A

John Bierman

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31
Q

Which TV FFA member is the reporter?

A

Hannah Rawson

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32
Q

Which TV member is the advisor?

A

Mrs. Davis, Mrs. Myers, and Mr. Nig

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33
Q

A discipline concerned with all technical aspects of food, beginning with harvesting and ending with its cooking and consumption

A

food science

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34
Q

the causes, prevention, and communication dealing with food-borne illnesses

A

food safety

35
Q

the causes and prevention of quality degradation

A

food preservation

36
Q

the industrial processes used to manufacture food

A

food engineering

37
Q

the invention of new food products

A

product development

38
Q

the study of how food is perceived by the consumers’ senses

A

sensory analysis

39
Q

the molecular composition of food and the involvement of these molecules in chemical reactions

A

food chemistry

40
Q

the study of how packaging is used to preserve food after it has been processed and contain it through distribution

A

food packaging

41
Q

writing about food, researching food issues

A

food journalism

42
Q

ethics and guidelines related to food production, packaging, and consumer safety

A

food law

43
Q

What are the five senses used in food science?

A

sight, taste, smell, hearing, and touch

44
Q

What is a taste threshold?

A

the concentration required for substance identification

45
Q

How do smell and taste work together to form flavors?

A

the aroma of a food impacts how that food will taste

46
Q

Why is it important to read the entire recipe before beginning the process?

A

to make sure you have everything you need to use before starting

47
Q

Are sharp knives safer to use than dull knives?

A

yes

48
Q

How many teaspoons can be combined to make a tablespoon?

A

3 teaspoons

49
Q

How do we properly measure commonly used ingredients like flour and brown sugar?

A

by putting the amount you need in a measuring cup and then leveling it off

50
Q

What abbreviations are commonly used in recipes and measurements?

A

T/Tbsp, t/tsp, C, Lb, pkg, gal, bu, qt, etc

51
Q

How much of the US grain crop is destroyed by insects?

A

as much as 10%

52
Q

What does it mean for something to be contaminated?

A

when something is added that isn’t normally found in that food

53
Q

What are the three types of contaminants in food safety?

A

physical, chemical, and microbial

54
Q

Which term is used to describe something harmful in low concentrations?

A

toxic

55
Q

What visual characteristics are proof of spoilage in food?

A

discoloration, fuzzy growth, foaming/gas bubbles, cloudy appearance, etc

56
Q

What is the definition of an outbreak of a food borne illness?

A

when 2 or more people are known to get sick from eating the same food

57
Q

Why should pregnant women be extra careful when consuming foods like deli meats and unpasteurized foods?

A

those foods can cause listeria which is dangerous for newborns and it can cause miscarriages

58
Q

What range of temperatures is considered the “Danger Zone”?

A

41-135 degrees

59
Q

What is the role of the following governmental agencies when it comes to food safety (USDA, EPA, FDA)?

A

they inspect and monitor the food supply to protect consumers from contaminants

60
Q

What is the proper way to thaw frozen foods?

A

by putting it in the fridge, in cold water, or in the microwave

61
Q

What are the ingredients in baking bread?

A

flour, yeast, salt, and water

62
Q

the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, which typically includes the effervescence and the giving off of heat

A

fermentation

63
Q

What is the most popular and widely known leavening agent?

A

yeast

64
Q

What does yeast produce when combined with water, starches, and sugars?

A

carbon dioxide

65
Q

What is the appropriate temperature for water when activating yeast?

A

it needs to be a warm temperature at about 110 degrees

66
Q

To check if yeast is alive and active, you can test it. What is this called?

A

proofing

67
Q

What qualities does gluten give to dough?

A

softness and strength

68
Q

When the crust of bread changes in color, what is that called?

A

dextrinization

69
Q

Why was it important to mix the bag of bread starter during the Amish Friendship Bread making process?

A

it allowed the substances to stay combined and keep the reaction consistent

70
Q

Why was it important to “feed” the Amish Friendship Bread?

A

it gave it the nutrients to react with

71
Q

What were the ingredients in the pasta we made in class?

A

flour, olive oil, salt, and an egg

72
Q

Describe how to properly knead bread or pasta dough

A

it should be folded over itself multiple times until it is a good consistency

73
Q

Why is kneading dough important in bread making?

A

it develops the gluten in the dough so it will stretch and expand

74
Q

What is the purpose of food preservation?

A

to stop or greatly slow down spoilage to prevent food borne illness and extend shelf life

75
Q

What activities need to take place in order to preserve food (moisture, pH, temperature)?

A

temperature needs to go way up or way down, pH way down, or moisture way down

76
Q

How does dehydration impact food preservation?

A

it removes the moisture, therefore stopping microbial growth and not changing the taste or characteristics of the food

77
Q

How does pickling impact food preservation?

A

uses the fermentation process with salt or being placed in natural acids to slow microbial growth

78
Q

How does canning impact food preservation?

A

packaging a food to keep the microbes out of a food

79
Q

How does freezing impact food preservation?

A

using temperatures below 32 degrees to completely stop microbial activity

80
Q

How does heating impact food preservation?

A

using heat to kill microbes with conduction, convection, and radiation

81
Q

How does fermentation impact food preservation?

A

it is the breakdown of carbohydrates by certain yeasts or bacteria in the presence of air or without (aerobic/anaerobic) to increase shelf life

82
Q

Which method of heating used in food preservation is the act of heating food through direct contact (ex: boiling water in a stockpot)?

A

conduction

83
Q

What are common signs of food spoilage?

A

Off odor, discoloration, slimy feel, fuzzy areas, etc

Food Science (1 decks)

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