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Understanding Food Science > First Quiz > Flashcards

First Quiz Flashcards

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1
Q

What is food technology

A

the development, processing, preservation, packaging and distribution of safe, nutritious food

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2
Q

What is intentional snacking?

A

Mindful eating, eating with a purpose

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3
Q

FAO

A

Food and Agriculture Organization

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4
Q

WHO

A

World Health Organization

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5
Q

CAC

A

Codex Alimentarius Commission

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6
Q

WTO

A

World Trade Organization

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7
Q

What is the FAOs mandate?

A

To raise levels of nutrition and standards of living, improve agriculture and better conditions of rural populations.

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8
Q

What does the FAO try to do.

A

the largest autonomous agency, tries to alleviate poverty and hunger, collect and analyze info

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9
Q

WHO’s mandate?

A

Promote high quality health in all people

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10
Q

What is health?

A

physical, mental and social well being

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11
Q

What does WHO do?

A

international activities, strengthen health services, provide aid in emergencies

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12
Q

What is the CAC?

A

Joint initiative between WHO and FAO

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13
Q

What do the CAC do?

A

Develop international standards to facilitate international trading, responsible for developing the codex alimentarius

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14
Q

What is the WTO?

A

foundation of multilateral trading system for goods, services and property

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15
Q

What are the 2 agreements relevant to international trade?

A

SAS-sanitary and phytosanitary measures & technical barrier to trade

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16
Q

CFIA

A

Canadian food inspection agency

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17
Q

What does the CFIA do?

A

Inspects all food sold in canada, inspected at point of entry, contact between government and food industry

18
Q

What does health canada do?

A

protects canadian public from life threatening hazards in food supply, pharmaceuticals and cosmetics. Develops new legislature for the FDA and regulations

19
Q

What are the labelling requirements?

A

Common name, net quantity, name and address of manufacturer or distributer

20
Q

What is Kosher?

A

must meet requirements of Kashruth-Jewish dietary law

21
Q

What is Halal?

A

must meet the Islamic dietary law

22
Q

1st law of thermodynamics?

A

energy cannot be created nor destroyed, it can only be converted into other forms of energy

23
Q

Where does heat develop in food when microwaved?

A

from the interior

24
Q

What is an example of energy conversion? and how?

A

Microwaves, dipole nature of water molecules absorb energy

25
Q

What factors influence heat transfer?

A

Size of food, size of container, surface area, difference in temp, physical properties of food and container, pressure, dry or moist heat

26
Q

How is food kept cold in fridges?

A

Circulating refrigerant inside coils; freon or ammonia

27
Q

What is the difference between convection and conduction heating?

A

Conduction cooks from the outside in and convection circulates the heat by air

28
Q

What are the parts of a fridge?

A

Condenser coils release the heat in the back of fridge (gas to liquid), evaporator coils extract the heat from fridge (liquid to gas)

29
Q

What are the benefits of freeze drying food?

A

Preserves heat sensitive food, slows bacterial growth

30
Q

When was freeze drying invented?

A

early 1900’s

31
Q

What is sublimation

A

Ice to gas without melting

32
Q

What are the freeze drying steps?

A

Freezing, sublimation, desorption drying

33
Q

What is sensible heat?

A

An amount of heat that must be added or removed to cause a change in temp, heat required to boil cold water, gradual increase in temp until BP is reached

34
Q

What are the distinguished characteristics of sensible heat?

A

Temp change occurs (colder or hotter), no change in phase

35
Q

What is latent heat?

A

An amount of heat that must be added or removed to effect a phase change, takes a large amount of energy to convert a low energy phase to a high energy one (water to steam).

36
Q

What are the distinguished characteristics of latent heat?

A

phase change occurs, constant temp until all substance is converted.

37
Q

What is a solute?

A

Water with impurities (salt, sugar)

38
Q

What are the effects of pressure?

A

in drying equipment, moisture can be evaporated at a lower temp. Low temp means less damage to product

39
Q

What is viscosity?

A

A resistance to flow, internal friction when in flow, a force or stress is applied to the fluid in motion

40
Q

Newtonian vs. Non-newtonian fluids

A

Newtonian fluids viscosity remains constant regardless of stress applied. Non-Newtonian fluids: only flow when force is applied (quicksand)

Understanding Food Science (1 decks)

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