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Chete Finals > Food > Flashcards

Food Flashcards

1
Q

They are referred to as small retail stores

A

Convenience stores

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2
Q

Referred as “grocery stores”

A

Supermarkets

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3
Q

Carry between 40,0000 to 75,0000 items, common example of this are kroger, farmer, safeway, etc

A

Supermarkets

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4
Q

They are large warehouse-like facilities, and packaged products are presented and sold in larger units than supermarkets. One good example are SnR and Costco

A

Club stores

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5
Q

Markets that specialize in a product of a particular type, such as gourmet foods, high-quality meats and international foods

A

Specialty markets

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6
Q

Large stores that carry an extensive food product inventory along with an array of other products, such as pharmaceuticals, hardware, etc.

A

Hypermarkets

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7
Q

Most food products are already____

A

Prepackaged

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8
Q

The retail system is based on _____

A

Self-service

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9
Q

8 food expectations from consumers

A

Excellent nutritional value, variety, safety, superior quality, superior taste, convenience, reduced waste, seasonal products in the off season

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10
Q

Many people are more concerned on the____ of food

A

Nutritional value

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11
Q

Some labels that are trendy “patok/benta” to consumers

A

Low fat, low carbs, low sodium, high carbs, low cholesterol, high vitamin content

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12
Q

Marketed as “high energy”

A

High carbohydrates

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13
Q

Marketed as “cholesterol reducing” or “heart friendly”

A

Low cholesterol

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14
Q

They deteriorate naturally overtime

A

Vitamins

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15
Q

A term used when a package has more than enough label of nutrients than it says in real life

A

Overfortify

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16
Q

Packaging _____ the rate of deterioration

A

Slows down

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17
Q

The most serious safety concern for food manufacturers

A

Microbes

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18
Q

2 categories of microbes

A

Pathogens and spoilage organisms

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19
Q

5000-9000 deaths in us came from this microbe

A

Pathogens

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20
Q

People who are exposed to pathogens experiences____

A

Stomach upset/vomiting

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21
Q

An illness occurs when the pathogen itself is eaten

A

Infectants

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22
Q

An illness occurs when people ingest a toxin that is produced by the microbe

A

Intoxicants

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23
Q

Organisms that cause rapid deterioration of food quality

A

Spoilage organisms

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24
Q

Spoilage organism are _____ , as they thrive on oxygen rich environments

A

Aerobic

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25
Q

A way/method to control the incubation of spoilage organisms

A

Limit the amount of oxygen present in the package

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26
Q

A dangerous pathogen that is anaerobic hint: starts with letter c

A

Clostridium botulinum

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27
Q

A bacteria that is present in all digestive tract of animals even humans

A

E. Coli

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28
Q

Food can be contaminated when __

A

Animal intestines are ruptured and slaughtered without proper cleanup

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29
Q

A pathogen that caused an outbreak of illness in hamburgers from purchasing 200,000 pounds of meat

A

E. Coli

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30
Q

A type of water used to kill the bacteria (E. Coli)

A

Chlorinated water

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31
Q

A pathogen that caused an outbreak of foodborne illness in the late 1990s from a manufacturing plant of hot dogs

A

Listeria

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32
Q

_____ outbreaks occur periodically

A

Salmonella

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33
Q

______ causes the common symptoms of food poisoning

A

Salmonella

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34
Q

Salmonella poisoning can be prevented by ___

A

Cooking the food properly

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35
Q

Bacteria that is common to meat, eggs, poultry and seafood

A

Salmonella

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36
Q

Habits that can cause salmonella poisoning

A

Eating raw eggs, eating unbaked cookie dough, licking the bowl to separate cake mixes, putting raw egg into a glass of beer, eating certain caesar salad dressing

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37
Q

T or F: People often unknowingly consume raw eggs

A

T

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38
Q

_____ can also cause food poisoning

A

Consumption of raw or undercooked seafood products

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39
Q

A method used to kill pathogens wherein the product is “cooked” already in the package under pressure in a large water or steam bath, typically in excess of 121 C

A

Thermal processing or retorting

40
Q

It is also commonly used for canned foods, baby foods, fruits or vegetables to sterilize the food

A

Retorting

41
Q

A method to kill the pathogen wherein the product is exposed to radiation in the form of gamma rays, x-rays or beta electrons

A

Irradiation

42
Q

Another term of irradiation

A

Cold sterilization

43
Q

____ is also used to control biological processes such as sprouting of potatoes and ripening of fruit

A

Irradiation

44
Q

Packaging materials that are impregnated with antimicrobial agents to deter microbial growth

A

Antimycotic/antimicrobial

45
Q

A good technique for large frozen products suck as turkeys

A

Antimycotic

46
Q

A technique used wherein the product and the package are sterilized separately, and common in juices, milk and water processing

A

Aseptic packaging

47
Q

A technique used to sterilize the food by intense flashes of light of certain wavelengths

A

Light

48
Q

It is the mother technique for sterilization as the product is placed on a liquid pressure between 100-1000 MPa that is enough to eliminate mircobes and deactivated some enzymes without damaging the product

A

High-Pressure Processing

49
Q

Only limitation for high-pressure processing

A

Can only be used for high-acid foods and only flexible packages can be used

50
Q

T or F: Food quality is easy to define as it is largely a personal choice

A

False, it is difficult to define as quality is subjective to each individual

51
Q

A quality of food that is free of pathogens, pesticides and other chemicals/contaminants

A

Safe

52
Q

A quality of food that is easy to prepare, comsume and clean up saves time for busy people

A

Convenient

53
Q

A major tool for convenience foods

A

Microwave oven

54
Q

An essential feature for most convenience foods/ ease of opening the package and reclosing it to store leftover contents

A

Microwavability

55
Q

A quality of food wherein consumers check the “use-by” dates because of the perception that quality declines over time (which is true)

A

Fresh

56
Q

A quality of food wherein rich flavors are favored because eating is also a sensual activity

A

Flavorful

57
Q

A food product is immaterial
If its not ______

A

Available

58
Q

A quality of food wherein a large number of individuals are active supporters of organically grown produce such as milk and other food products

A

Organically grown

59
Q

A quality of food wherein people avoid foods grown with pesticides but not taking to account other chemicals

A

Pesticide free

60
Q

People avoid food grown with chemical pesticides and fertilizers

A

Chemical free

61
Q

A quality wherein a product are marked with “sell-by” or “use-by dates” and it
should be consumed before the “use-by” date

A

Product age

62
Q

It allows manufacturers to take advantage of the fact that microbes are more sensitive to changes in the temperature than are nutrients

A

HIST—High temperature short time processing

63
Q

It exposes the product to heat for a shorter period of time than would be required for conventional thermal processing, killing the microbes without substantial negative impact on product quality or flavor.

A

HIST—High temperature short time processing

64
Q

Benefits of Thinner package profiles for retorting

A

One example of the advantage of this technique can be seen by comparing tuna in a can (the traditional package) to tuna in a flexible pouch (a fairly new package introduction). The flexible pouch has (1) thinner walls than the metal can, which allows the heat to transfer into the package more quickly, and (2) a thinner profile in at least one direction, so heat does not have to travel so far to penetrate to the center of the product and ensure that the entire mass of product gets sterilized.

65
Q

T or F: cooking times are shorter for the pouch, which results in a lower quality product

A

F, cooking times are shorter for the pouch, which results in a higher quality product

66
Q

a relatively new processing technique that was developed in France. It results in less nutrient deterioration and improved aesthetics (texture and flavor) of the food product.

A

Sous vide

67
Q

the product is packaged under vacuum (low oxygen) in a package that provides a good berrier to oxygen. It is then cooked inside the package at a relatively low temperature (72 to 81 degrees Celsius).

A

Sous vide

68
Q

Advantages of sous vide

A

No lipid oxidation.Because there is no oxygen,the degradation reactions that involve oxygen do not occur.
o No loss of tempting food aromas or flavors during cooking because the package is sealed while the product is cooked.
o Little moisture loss. The product remains moist and flavorful.
o The lower cooking temperature (72 to 81 degrees Celsius) results in a higher
quality product with better taste and appearance.

69
Q

Danger of sous vide

A

The low temperatures used to prepare and store sous vide products do not ensure the destruction of this pathogen (Clostridium botulinum), and paduging under a vacuum creates the a low oxygen atmosphere
in which it can thrive. This sets the potential for danger.

70
Q

Fruits and vegetables deteriorate as they go through the natural process of aging.

A

Senescence

71
Q

As fruits and vegetables lose moisture, they also lose crispness

A

Loss of turgor

72
Q

Is caused by mold, bacteria, and yeast infections.

A

Decay

73
Q

Dropping the storage temperature of some fruit accelerates decay

A

Chilling injury

74
Q

Fresh products can be ravaged by insects, rodents, and, other pests.

A

Infestation

75
Q

Physical injuries, bruises or cuts, accelerate many of the problems
listed above.

A

Physical injury

76
Q

A piece of fresh produce is a living, respiring organism, even after being harvested. Simply put, produce _____

A

Breathes

77
Q

T or F: anaerobic respiration is much more energy efficient than aerobic respiration. Since aerobic respiration requires greater energy, the produce breaks down more rapidly.

A

F, aerobic is more energy efficient than anaerobic, anaerobic requires more energy

78
Q

piece of produce that is undergoing ____ respiration is actually rotting.

A

Anaerobic

79
Q

Packagers must slow ______ to retard senescence, without sending the item into ____ respiration.

A

Respiration, anaerobic

80
Q

Term of MAP

A

Modified Atmosphere Packaging

81
Q

The basic principle of MAP is that an ideal “____” is either created or developed within the package.

A

Respiration quotient

82
Q

It is the ratio of oxygen to carbon dioxide, and the ideal ratio is unique to each piece of produce.

A

Respiration quotient

83
Q

Packaging can be ______ by making material thinner, using matarial that is easier to recycle, using smaller packages, and similar approaches. The point is that if less material is used for packaging, less needs to be managed after it is used.

A

Reduced, reduce

84
Q

Paper and plastic packages that cannot be reused or recycled can be __________. In a process called waste to energy, the energy produced by incineration plants can be used to generate heat and electricity

A

Incinerate, incineration

85
Q

The least preferred choice for dealing with postconsumer packaging waste is to bury it in ___.

A

Landfills

86
Q

There is a trend to put many different types of products into _______ rather than the rigid or semirigid containers used previously. Many products that were traditionally packaged in boxes, cans, and bottles are now being packed in pouches, envelopes, and the like.

A

Flexible packaging (Reduce), flexible packages

87
Q

Many products undergo chemical changes that can be accelerated by light or particular wavelengths. Such products must be packaged in opaque materials, which prevent exposure to light or which screen out the damaging

A

Light

88
Q

Is packaged in an opaque material to prevent light damage.

A

Butter

89
Q

During transport and handling, all products are subjected to damage from vibration and shock. Vibration is the constant, low-level shaking that occurs when a product is moved around a factory or warehouse on a forklift and when traveling in a truck, railcar, ship, or airplane.

A

Transport damage

90
Q

_______ is very important for many food products, such as ice cream, millk, fresh produce, and meat.

A

Temperature

91
Q

Ice cream that is ____ and then refrozen will not have the proper texture and may stick to the paperboard carton.

Milk may ___ if allowed to be too warm.

Bacteria may ___ on fresh meat or poultry that is allowed to be warmer than intended during part of the trip.

Fresh vegetables and fruit will ____ than intended if temperature is too high and may bring _______ if the temperature is allowed to get too cold.

A

Warmed, sour, grow, ripen faster, cold damaged

92
Q

Some packaging can be ____ several times.

A

Used / reuse

93
Q

Reason why federal regulations do not usually allow plastic food containers to be recycled into new food containers

A

Plastic is porous and is frequently contaminated with food residue, which cannot be removed at temperature used to melt plastic

94
Q

Are being used with increasing frequency for fresh produce and similar products. They are often plastic totes that are filled, delivered to the store, and then returned to be filled again.

A

Returnable containers

95
Q

all products are subjected to damage from vibration and shock

A

Transport damage

96
Q

T or F: Temperature is important to food products

A

T

Chete Finals (2 decks)

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