Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Science > Food Science > Flashcards

Food Science Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 flashcards
1
Q

aeratorIncorporated air chemically or mechanically in various food products

A

aerator

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

the nutrient-rich embryo that will sprout and grow into a new plant

A

germ

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

chemically that actually belongs to the alcohol family. Forms cell membranes, hormones, and vitamin D

A

cholesterol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Found in ice cream and pudding because it is an alginate

A

seaweed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Provides air flow across doorways to reduce refrigerated air losses and controls pests

A

air curtain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Refers to the color, flavor, texture, and nutritional value of a food

A

food quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Refers to the possibility that an illness or injury may be caused by consuming a food

A

food safety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Contaminants include bacterial, fungal. viral, and parastic organisms and/or their toxins

A

biological

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Bacteria that lead to food-borne illnesses. A few of the common bacteria in this class are: E. coli, Listeria, Salmonella, Clostridium, botulinum, and Staphylococcus aureus

A

Pathogenic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

The hard outer covering the wheat kernel, high in fiber and nutrients

A

Bran

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

The biggest part (83%), the “insides” of the kernel- mostly starch

A

Endosperm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Made from the endosperm only. NOT a whole grain

A

White Flour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Combines all 3 parts of the wheat berry

A

Whole wheat flour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Outer covering of egg, composed mainly of calcium carbonate. May be white or brown depending on breed of chicken

A

Shell

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Pocket of air usually found at large end of the egg between shell membranes. Caused by contraction of contents while egg cools after laying

A

Air cell

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Twisted, cord-like strands of egg white. Anchor yolk in center of thick

A

Chalazae

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Yellow portion of egg. Color varies with feed of the hen; does not indicate nutritional content

A

Yolk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Ration of the density of a substance compare to pure water

A

Specific gravity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Chemical process of decomposition involving splitting of a bond and addition of the elements of water

A

Hydrolysis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Ability to breakdown protein

A

Proteolytic bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Ability to breakdown fat

A

Lipolytic bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

An organism that thrives at relatively high temperature, between 45 and 80 C

A

Thermophile

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

A microorganism that grows best in moderate temperature, neither too hot nor too cold. Used in cheese, yogurt, beer

A

Mesophile

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Roof of the mouth

A

Palate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Taste Buds on the back of the tongue

A

Bitter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Taste buds on the sides of the tongue

A

Sour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Taste buds on the tip of the tongue

A

Sweet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

A fat that is solid at room temperature and found in animal fats, lards, and dairy products

A

Saturated Fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

A fat that is liquid at room temperature and found in vegetable oils, nuts, and seeds

A

Unsaturated Fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

The process of converting unsaturated fats to saturated fats by adding hydrogen

A

Hydrogenation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

A process control system designed to identify and prevent microbial and other hazards in food production food safety

A

HACCP

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Amount of calories per gram supplied by fat

A

9

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Amount of calories per gram supplied by protein

A

4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Egg white changes from a clear liquid to an opaque white solid upon heating due

A

Protein denaturation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

The process of thawing frozen products

A

Tempering

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Temperature water boils at sea-level

A

212 F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

A complex carbohydrate found in potatoes, rice, corn, and many other vegetables

A

Starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

The science of evaluating a food products for smell, appearance, taste and texture

A

Sensory Evaluation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

An eating establishment that does not have table service

A

Fast Food Restaurant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What major food companies will launch when marking a new food product nationally to the public

A

Product Rollout

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Yields principally water and carbon dioxide, when vegetables are stored

A

Respiration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Food that can be stored at room temperature for a prolonged or indefinite time period with minimal quality deterioration

A

Shelf stable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Ingredient that imparts a unique color and flavor to cured meat products. Bacon

A

Sodium Nitrite

44
Q

Chemically leavened agent in dough

A

Baking Powder

45
Q

Milk process that is intended to break down fat globules so they are smaller and more uniform

A

Homogenization

46
Q

Responsible for the bright cherry red color of ground beef

A

Oxmyoglobin

47
Q

Has a pH 5.3 or lower

A

Low Acid Food

48
Q

Make up protein

A

Amino Acids

49
Q

Used to determine the amount of free water available for microorganisms to grow in food product

A

Water Activity

50
Q

The process when solid become gas with first going through a liquid state (Dry Ice)

A

Sublimation

51
Q

pH of lemon juice

A

2.3

52
Q

Sucrose or table sugar

A

Simple Carbohydrate

53
Q

Complex protein molecule that stimulates or speeds up a specific chemical reaction without being used up itself

A

Enzyme

54
Q

System for monitoring food production for compliance with health, safety and product standards

A

Quality Assurance

55
Q

Fragments of lipids and other components that are formed in lipid-containing foods that undergo irradiation are called

A

Radiolytic Products

56
Q

Molecule of glycerol and three fatty acids

A

Triglyceride

57
Q

During the freezing process, can damage cell walls leading to changes in product texture and quality

A

Ice crystals

58
Q

Oil and water separate when mixed together due to the portions of fatty acid in oil

A

Hydrophobic

59
Q

Not a part of a chain, but is privately owned and operated a mom- and -pop store

A

Retail outlet

60
Q

An extruder is a piece of equipment used to form this

A

Pasta

61
Q

First person to develop frozen foods on a commercial basis

A

Clarence Birdseye

62
Q

1960s revolutionized the retail marketing of meat

A

Boxed meat

63
Q

Plant employee that wears street shoes in a food manufacturing facility is not following this. Evaluates the design of food processing plants. ex: filtering air

A

GMP

64
Q

FSIS

A

Food Safety and Inspection Service

65
Q

Carbonation of soft drinks is achieved by adding this

A

Carbon Dioxide

66
Q

The use of food additives in the US Food products is regulated by. Also register or approves the use of pesticide tolerance levels for pesticide in food

A

FDA

67
Q

Microbes that prefer cold temperatures

A

Psychrophile

68
Q

An ingredient statement for a food product states that the food contains “flour, starch, salt flavoring, MSG and BHT.” MSG is considered to be this.

A

Flavor enhancer

69
Q

Oil is heated and reaches temperature when small free fatty acids are volatilized

A

Smoke point

70
Q

To produce sauerkraut, cabbage undergoes this process

A

Fermentation

71
Q

A food additive that retards rancidity of unsaturated oils and prevents browning in fruits and vegetables that occurs during exposure to oxygen

A

Antioxidant

72
Q

Causes rancidity

A

Slow lipid oxidation

73
Q

Are only acquired through dietary intake

A

Essential amino acids

74
Q

The length of time required at a specific temperature to destroy 90% of a pathogen

A

D-value

75
Q

In the number of degrees Fahrenheit required for a specific thermal death time curve to pass through one log cycle or achieve 90% destruction

A

Z-value

76
Q

Amount of DNA

A

C-value

77
Q

Canning food products is a method of this

A

Preservation

78
Q

The Daily Value is based on this calorie diet

A

2000%

79
Q

Cannot be claimed on a food label. Calorie free, low calorie, sugar free, can be

A

Low sugar

80
Q

Amount of energy required to raise 1 gram of water one degree centigrade

A

Calorie

81
Q

Supplies 4Kcal per gram found in fruits

A

Carbohydrate

82
Q

Required for the production of antibodies

A

Protein

83
Q

Type of food preserved in part by bacteria

A

Yogurt

84
Q

Cannot be digested, absorbed but looks, feels, and behaves like fat

A

Olestra

85
Q

Degrees Fahrenheit the internal temperature of a hot dish needs to be served at

A

165

86
Q

Natural produced chemical produced by plants. A substance that can cause extreme illness or death

A

Toxin

87
Q

Man made chemical

A

Poison

88
Q

Places in the food processing system where the lack of proper control can result in a safety risk for the consumer

A

Critical control points

89
Q

Bacteria that can contaminate poultry products and cause food borne illness in humans

A

Salmonella

90
Q

List contains substances such as spices, natural seasoning, and flavoring, that are considered safe for human consumption and not regulated as additives

A

GRAS

91
Q

Splitting of hydrogen

A

Hydrolyzing

92
Q

Heating transfers heat by direct contact of the heating molecules to those at a lower energy level

A

Conduction

93
Q

Air currents aid in distributing heat throughout

A

Convection

94
Q

First step in vinegar from apples; sugar from the fruit is converted to this in presence of yeast

A

Ethyl alcohol

95
Q

The prices of adding micronutrients to foodstuffs

A

Fortification

96
Q

Are a group of organic compounds, many naturally-occurring. Ex: heme, the pigment in red blood cells

A

Porphyrins

97
Q

Yellow pigments from the carotene group. Gives yellow color to egg yolk

A

Xanthophylls

98
Q

Freezing and chilling with the use of liquid nitrogen

A

Cryofreezing

99
Q

Process of preserving food through a combination of partial drying and freezing

A

Dehydrofreezing

100
Q

Popularly referred to as savoriness, is one of the five basic tastes

A

Umami

101
Q

Ex: Vegetable Oil

A

Trans fat

102
Q

Type of acid found n vinegar

A

Acetic

103
Q

The browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color

A

Caramelization

104
Q

Forming by the sharing of electrons

A

Covalent bond

105
Q

Functions in carbohydrate metabolism

A

Thiamin

106
Q
A

Food Science (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions