Food Science Flashcards
Clostridium botulinum will not
produce toxin in food at a pH of
_____.
4.6 or lower
A food scientist measures the color
of apples for consistency. Chroma is
one of the measurements, which
determines _____.
how intense the color is
This substance provides fizz to soft drinks.
Carbon dioxide
In the food sanitation industry, CIP
means which of the following?
Clean-in-place
Separation processes are used
during food production, and _____
is a method based on separation by
density.
creaming
Intermediate moisture foods have
moisture levels of ________ with
enough dissolved solids to prevent
the growth of microbes.
20-50%
A __________ is used to determine
the cooking time and temperature
needed to kill a specific
microorganism.
thermal death curve
A ________ is a misfolded protein
believed to be the causative agent
of bovine spongiform
encephalopathy.
prion
The FDA regulates about ____ of the
U.S. food supply.
80%
To allow for the expansion of
cooking, space left in a container
after adding food is called ______.
headspace
Unflavored ___________ is polar molecule derived from animal protein used to stabilize liquids in food manufacturing and can bind 100 times its weight in water.
gelatin
___________ is an example of a heterogeneous mixture.
Potato soup
Another name for coriander leaves is ______________.
cilantro
Large pressure canners used for commercial canning are called _______________.
retorts
________ is a food that is naturally high in monounsaturated fat.
Avocado
Sensory evaluation panels that use discrimination tests are obtaining information about products to describe ___________________________.
if the products are different
