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Experimental Study of Foods > Final Exam > Flashcards

Final Exam Flashcards

1
Q

“A product containing no artificial ingredient or added color and is only minimally processed.”
“Nothing artificial or synthetic has been included in or has been added to food that would not normally be expected in that food”

A

Natural foods

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2
Q

Natural fertilizers, eco-friendly pest control, protect soil and water
Roam freely outdoors; protect animal welfare, no growth hormones or antibiotics
No GMOs, traced from farm to store, no artificial colors, flavors or preservatives

A

Organic foods

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3
Q

Plant crossbreeding; WWII

A

Green revolution

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4
Q

GMO means…

A

Genetically Modified Organisms

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5
Q

8 major food allergies…

A

Milk, eggs, fish, shellfish, peanuts, tree nuts, soy, wheat

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6
Q

What is a functional food?

A

Nutraceuticals
Ex. beta-glucan

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7
Q

Chemical compounds in some plants that have biological activity that may contribute positively to human health

A

Phytochemicals

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8
Q

Less than 5 cals

A

Calorie free

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9
Q

40 cals or less

A

Low calorie

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10
Q

25% less cals than original product

A

Reduced calorie

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11
Q

Less than 0.5 sugars and no ingredient that is a sugar

A

Sugar free

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12
Q

25% less sugar than original product

A

Reduced sugar or less sugar

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13
Q

No sugar or sugar-containing ingredient added during processing or packaging

A

No added sugar

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14
Q

Less than 0.5g fat and no ingredient is fat

A

Fat free

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15
Q

3g fat or less

A

Low fat

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16
Q

1g or less of saturated fat, and 15% or less of the calories coming from sat. fat

A

Low in saturated fat

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17
Q

Less than 10g of fat, 4.5g of saturated fat, 95mg of cholesterol

A

Lean

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18
Q

Less than 5g of fat, 2g of saturated fat, and 95mg of cholesterol

A

Extra lean

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19
Q

At least 50% less fat than the regular product

A

Light (lite)

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20
Q

Less than 2 mg of cholesterol and no ingredient that contains cholesterol

A

Cholesterol free

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21
Q

20mg or less of cholesterol

A

Low cholesterol

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22
Q

At least 25% less cholesterol than original product

A

Reduced cholesterol

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23
Q

Less than 5mg of sodium and no ingredient that is sodium chloride or contains sodium

A

Sodium free

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24
Q

35mg or less of sodium

A

Very low sodium

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25
Q

140mg or less of sodium

A

Low sodium

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26
Q

At least 25% less sodime than original product

A

Reduced sodium

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27
Q

At least 50% less sodium than original product

A

Light or lite sodium

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28
Q

50% less sodium than normally added

A

Lightly salted

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29
Q

20% or more of the DV for fiber

A

High fiber

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30
Q

10-19% of the DV for fiber

A

Good source of fiber

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31
Q

Energy required to change substance into solid state
Water = 333.55joules/gram; 80cal of energy

A

Heat of fusion

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32
Q

Unit of energy that is defined as the amount of heat needed to raise the temperature of 1g of water by 1C

A

Calorie

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33
Q

1 food calorie =

A

1000 physical calories

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34
Q

Heat energy absorbed in the conversion of water to steam

A

Heat of vaporization

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35
Q

The boiling point drops 1 degree for every…

A

500-foot rise

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36
Q

Water that is bound to other substances

A

Bound water

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37
Q

Amount of water in food

A

Water content

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38
Q

Measures availability of unbound or free water that can support microbial growth

A

Water activity

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39
Q

Contains salts of Ca and Mg

A

Hard water

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40
Q

Treated with lime or ion exchange resins

A

Soft water

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41
Q

Energy transferred to food thru physical movement

A

Mechanical

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42
Q

Direct transfer of heat energy from its source to the surface of the food

A

Radiant

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43
Q

Uses cooktop-containing coil that creates a changing magnetic field that interacts with iron in cookware

A

Induction

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44
Q

Thermal energy transmitted directly from heat source when it contacts the pan

A

Conduction

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45
Q

Transfer of heat by the circulation of currents of hot air or liquid resulting from change in density

A

Convection

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46
Q

Effort of pressure to be in gaseous state rather than liquid state

A

Vapor pressure

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47
Q

Loss of molecules from a liquid that occurs at the surface as a result of vapor pressure

A

Evaporation

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48
Q

Tendency of liquid surfaces at rest to shrink the minimum surface area possible

A

Surface tension

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49
Q

A mixture of different substances

A

Dispersion

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50
Q

Phase in which the substance is suspended

A

Continuous phase
Ex. Water in milk

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51
Q

Liquid dispersed in droplets in another liquid

A

Emulsion

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52
Q

Solid dispersed in a liquid

A

Sol

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53
Q

Liquid in a solid medium

A

Gel

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54
Q

Gases dispersed in a medium-like liquid

A

Foam

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55
Q

3-10 monosaccharide units

A

Ogliosaccharides

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56
Q

Glucose is a…

A

aldose

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57
Q

Fructose is a…

A

ketose

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58
Q

Galactose is a…

A

aldose

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59
Q

Mannose is a…

A

aldose

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60
Q

Gulose is a…

A

aldose

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61
Q

Sorbose is a…

A

ketose

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62
Q

L or D-sugar is biologically active

A

D-sugar

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63
Q

5C sugars…

A

Ribose, arabinose, xylose

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64
Q

FODMAP means…

A

Fermentable Ogliosaccharides, Disaccharides, Monosaccharides and Polyols

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65
Q

Polysaccharide composed of glucose units (a-1,4)

A

Dextrin

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66
Q

Polysaccharide found in bacteria and yeast (a-1,6)

A

Dextran

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67
Q

Starch is made of…

A

amylose and amylopectin

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68
Q

Blue color when iodine is added
17-30% starch content

A

Amylose

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69
Q

Purple-red color when iodine is added

A

Amylopectin

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70
Q

Alpha bond points…

A

down

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71
Q

Polymer of fructose

A

Inulin

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72
Q

Comes from guar beans…

A

Guar gum

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73
Q

Fermentation of sugars…

A

Xanthan gum

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74
Q

Comes from red algae

A

Agar

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75
Q

Comes from seaweed

A

carrageenan

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76
Q

Ability to hold and attract water

A

hygroscopicity

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77
Q

Sugars from most to least soluble

A

Fructose
Sucrose
Glucose
Maltose
Lactose

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78
Q

Sugar molecule split into its monosaccharide components by the addition of water

A

Saccharification

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79
Q

Opening of ring structure as a prelude to breakdown of sugars

A

degradation

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80
Q

Oxidation of sugar

A

caramelization

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81
Q

Chemical reaction between AAs and reducing sugars that gives food a browned color

A

Maillard reactions

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82
Q

What sugar doesn’t participate in maillard reaction?

A

sucrose

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83
Q

Sugar that has a free carbonyl

A

Reducing sugar

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84
Q

HFCS contains what % fructose and what % glucose?

A

55:45

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85
Q

Sweet n Low; 300-400x sweeter
Excreted in urine, 0cals

A

Saccharin

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86
Q

Equal; 200x sweeter
Phenylalanine, Aspartic acid, methanol
Metabolized in GI tract; 4kcal/g

A

Aspartame

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87
Q

Splenda; 600x sweeter
Made from sucrose
Replaced OH w Cl

A

Sucralose

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88
Q

Truvia; 200x sweeter
Extracted steviol glycosides from leaves
Backbone metabolized

A

Stevia

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89
Q

Found in figs and rasins; 70% as sweet
Excreted in urine

A

Allulose

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90
Q

Monogrosides; 250x sweeter
Minimal absorption

A

Monk fruit

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91
Q

Lactose monosaccharides…

A

Glucose + Galactose

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92
Q

Sucrose monosaccharides…

A

Glucose + Fructose

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93
Q

Maltose monosaccharides…

A

Glucose + Glucose

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94
Q

Heat breaking H bonds in starch granule, lets water into granule

A

Gelatinization

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95
Q

What happens when heating is continued after gelatinization has occurred?

A

Pasting

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96
Q

Starch with stringy texture

A

Potato

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97
Q

Least effective starch

A

Wheat

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98
Q

Formation of 3D network by chemical or physical cross-linking

A

Gelation

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99
Q

Waxy forms a _____ gel

A

no

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100
Q

Arrowroot forms a _____ gel

A

soft

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101
Q

Corn forms a ____ gel

A

firm

102
Q

Wheat forms a _____ gel

A

strong

103
Q

Weeping or drainage of liquid from a gel

A

Syneresis

104
Q

Hydrolytic breakdown of starch effected by intense dry heat

A

dextrinization

105
Q

Starches extracted from natural sources without any chemical or physical modifications

A

Native

106
Q

Physical barrier starch; protected by natural source (seeds, grains)

A

RS1

107
Q

Naturally resistant granular starch (raw potatoes, green bananas)

A

RS2

108
Q

Retrograded starch formed when cooked starch is cooled (cold pasta, cooled potatoes)

A

RS3

109
Q

Chemically modified starch to resist digestion

A

RS4

110
Q

Long grain rice is higher in…

A

amylose

111
Q

Med and short grain rice is higher in…

A

amylopectin

112
Q

Fleshy outer layer with stone pit
Ex. cherry, peaches, apricots, olives

A

Drupes

113
Q

Produced by flowering plants; central core containing small seeds

A

Pomes

114
Q

Layer of cells providing a continuous covering for fruits and veggies

A

Epidermal

115
Q

System in plants that transports water and other essential compounds

A

Vascular system

116
Q

Transports water

A

Xylem

117
Q

Transports aqueous solutions like nutrients

A

Phloem

118
Q

Predominant cell in fleshy parts of fruits and veggies

A

Parenchyma cells

119
Q

Tissue that provides supportive structure like in celery

A

Chollenchyma cells

120
Q

Glucose polymer with 1,4 beta-glucosidic linkages

A

Cellulose

121
Q

Carbohydrate polymers composed of various sugars

A

Hemicellulose

122
Q

Found in unripe fruits

A

Protopectin

123
Q

Found in ripe fruits

A

Pectin

124
Q

Partially de-esterified

A

Pectinic acid

125
Q

Fully de-esterified

A

Pectic acid

126
Q

Climacteric fruits…

A

continue ripening post-harvest

127
Q

Non-climacteric fruits…

A

must fully ripen before harvesting

128
Q

Chemicals produced by plants through primary or secondary metabolism…

A

Phytochemicals

129
Q

Blue-green; more abundant

A

Chlorophyll A

130
Q

Yellow-green

A

Chlorophyll B

131
Q

Splits off phytyl group to form chlorophyllide from chlorophyll

A

Chlorophyllase

132
Q

Alcohol component of chlorophyl

A

Phytyl

133
Q

Chlorophyll molecule minus phytyl group

A

Chlorophyllide

134
Q

Acid causes pheophytin to be…

A

dull green

135
Q

Alkaline causes pheophytin to be…

A

vivid green

136
Q

Contains sulfur flavor

A

Allium

137
Q

Complex carbs of plant origin

A

Gums

138
Q

Smallest FA

A

Acetic acid (2)

139
Q

Largest FA

A

Arachadonic acid (20)

140
Q

ALA

A

Alpha-linolenic acid
(Flaxseed, chia)

141
Q

EPA

A

Eicosapentaenoic acid
(Marine sources)

142
Q

DHA

A

Docosahexanoic acid
(Fish)

143
Q

LA

A

Linoleic acid
(Vegetable oils)

144
Q

AA

A

Arachadonic acid
(Meat and eggs)

145
Q

Extremely fine and unstable form of fat crystals

A

Alpha

146
Q

Very fine and reasonably stable fat crystal

A

Beta prime

147
Q

Slightly coarse fat crystals that form when beta-prime crystals melt and recrystallize

A

Intermediate

148
Q

Extremely coarse and undesirable

A

Beta

149
Q

Spherical crystals

A

Spherulite

150
Q

Chemical deterioration of a fat

A

Racidity

151
Q

Capable of continuing easily with added energy

A

Autoxidation

152
Q

Unstable compound containing an unpaired e-

A

Free radical

153
Q

Compound with oxygen attached to oxygen

A

Peroxide

154
Q

Caused by the reaction of fats with water

A

Hydrolytic rancidity

155
Q

Caused by the reaction of fats with oxygen

A

Oxidative rancidity

156
Q

Compound that can delay oxidative rancidity

A

Antioxidants

157
Q

Slow oxidative rancidity in fats and oils

A

Synthetic antioxidants

158
Q

Substances used in food processing to bind and inactivate metal ions

A

Sequestrants

159
Q

Formed in starchy foods during high-temp cooking

A

Acrylamide

160
Q

Forms when fats and oils are heated beyond their smoke points

A

Acrolein

161
Q

Removing fat from animal tissues by either dry or moist heat

A

Rendering

162
Q

Mechanical pressing of seeds, plant tissues, or nuts to get oil without using heat

A

Cold pressing

163
Q

Using steam or hot water to heat plant seeds to ~155F

A

Hot pressing

164
Q

Separating natural gums from extracted fats

A

Degumming

165
Q

Removing free FA from fats and oils

A

Neutralizing

166
Q

Coloring and flavoring contaminants removed from fats

A

Bleaching

167
Q

Using steam to remove low-molecular weight chemicals that would be detrimental to aroma

A

Deodorizing

168
Q

Oils chilled to precipitate and remove fractions

A

Winterizing

169
Q

Separating oils into fractions

A

Fractionation

170
Q

Treatment with sodium methoxide

A

Inter-esterification

171
Q

Catalyzed reaction in which FA’s split from glycerol and rejoin in different configuration

A

Intra-esterification

172
Q

Oils that have been hydrogenated to achieve desired consistency

A

Shortening

173
Q

Rendered from pigs

A

Lard

174
Q

Rendered from cattle

A

Beef tallow

175
Q

18C most abundant monosaturated FA in milk fat

A

Oleic acid

176
Q

Liquid portion from milk; high in BCAA

A

Whey

177
Q

Curds from milk; high in glutamine

A

Casein

178
Q

Enzyme from stomach lining of calves

A

Rennin

179
Q

Commercial mixture of rennin and other enzymes

A

Rennet

180
Q

Fat soluble vitamins

A

A and D

181
Q

Water soluble B vitamin

A

Thiamine and Riboflavin

182
Q

Most abundant mineral in body

A

Calcium

183
Q

Milk heated to 145F and held there for 30mins

A

Hold method

184
Q

Milk heated to 161F and held for 15secs

A

High-temp short-time

185
Q

Extreme pasteurization at 280F

A

UHT method

186
Q

Milk forced through tiny openings to break fat globules

A

Homogenization

187
Q

Buttermilk, kefir
L. acidophilus

A

Fermented milk

188
Q

Clotted milk
S. thermophilus and L. bulgaricus

A

Yogurt

189
Q

Capable of functioning as either acid or base depending on pH

A

Amophoteric proteins

190
Q

pH at which a protein is electrically neutral

A

Isoelectric point

191
Q

Breaking weak linkages or bonds within a protein molecule

A

Denaturation

192
Q

Clumping together of denatured proteins

A

Coagulation

193
Q

Purplish-red pigment consisting of heme-containing ferrous iron

A

Myoglobin

194
Q

Large, iron containing compound consisting of four heme-polypeptide polymers

A

Hemoglobin

195
Q

Reddish orange carotenoid pigment in crustaceans that becomes dominant upon heating

A

Astaxanthin

196
Q

Temporary rigidity of muscle

A

Rigor mortis

197
Q

Abundant marbling

A

Prime

198
Q

High quality, less marbling than prime

A

Choice

199
Q

Uniform quality, leaner

A

Select

200
Q

Fatal nervous system disease in cows from prion

A

Mad cow disease
Bovine spongiform encephalopathy

201
Q

Ground meat temp…

A

160F

202
Q

Beef, ham, veal, pork, lamb temp…

A

145F

203
Q

Precooked ham temp…

A

140F

204
Q

Poultry temp…

A

165F

205
Q

Seafood temp…

A

145F

206
Q

Enzyme from pineapples

A

Bromelain

207
Q

Enzyme from figs

A

Ficin

208
Q

Enzyme from papaya

A

Papain

209
Q

Finely chopped or ground meat

A

Comminuted meat

210
Q

Reformed meat pieces into new shapes

A

Restructured meat

211
Q

Soy protein concentrate %

A

70%

212
Q

Soy protein isolate %

A

90-95%

213
Q

Egg white constituents in protein

A

11.0

214
Q

Egg yolk constituents in protein

A

17.5

215
Q

Most abundant protein in albumin

A

Ovalbumin

216
Q

Complexes with Fe and Cu ions to form red and yellow colors

A

Conalbumin

217
Q

Glycoprotein resistant to denaturation by heating

A

Ovomucoid

218
Q

Bacterial actions because it can hydrolyze a polysaccharide in the cell wall

A

Lysozyme

219
Q

Eggs laid by hens raised on the floor of a building vs cages

A

Cage-free eggs

220
Q

Eggs laid by hens that are raised in outside enclosures during the day but a barn at night

A

Free-range eggs

221
Q

Steam treatment

A

Tempering

222
Q

Abrasive action by corrugated rollers or stones

A

Grinding

223
Q

Removal of bran and layer just outside during milling of wheat

A

Extraction

224
Q

Cake flour protein content…

A

7.5%

225
Q

Pastry flour protein content…

A

7.9%

226
Q

AP flour protei content…

A

10.5%

227
Q

Bread flour protein content…

A

11.8%

228
Q

Added to bleach flours…

A

benzoyl peroxide

229
Q

Gluten contains…

A

gliadin and glutenin

230
Q

Bacteria thriving below 59F

A

Cryophilic

231
Q

Bacteria thriving between 59-113F

A

Mesophilic

232
Q

Bacteria thriving between 113-209F

A

Thermophilic

233
Q

US Department of Health and Human Services

A

FDA and CDC

234
Q

US Department of Agriculture

A

FSIS

235
Q

US Department of Commerce

A

National Marine Fisheries

236
Q

Freezing in a still air temperature

A

Sharp freezing

237
Q

Forces rigid air to circulate at high velocity in the chamber or tunnel

A

Air-blast freezing

238
Q

Placing packages of food in contact with cold shelves or via passing liquids through a chilled tube

A

Indirect-contact freezing

239
Q

Immersing food in either low freezing point or cryogenic liquid

A

Immersion freezing

240
Q

Most dangerous of the common forms of spoilage occurring in canned foods

A

Botulism

241
Q

Exposes fruits to the fumes created by burning sulfur flowers

A

Sulfuring

242
Q

Who regulates food additives?

A

The Food and Drug Administration

243
Q

Established FDA

A

Food Drug Cosmetic Act

244
Q

Additives that produced cancer cannot be added to food

A

Delaney Clause

245
Q

What additives improve flavor?

A

Benzoyl acetate
Inosinate

246
Q

What additives extend shelf life?

A

Sorbic acid
Calcium lactate
Calcium propionate
BHT/BHA

247
Q

What additives improve texture?

A

Lecithin
Gums

248
Q

What additives control pH?

A

Dicalcium phosphate
Benzoic acid

249
Q

What additives bleach and mature?

A

Calcium bromate
Potassium bromide

250
Q

Plants that grow seasonally

A

Herbs

251
Q

Seasonings harvest from aromatic edible plants

A

Spices

252
Q

6 basic tastes

A

Sour, sweet, salty, bitter, umami, spicy, astringency

Experimental Study of Foods (5 decks)

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