Food Science

Question 1

crispy, osmotic pressure

Answer 1

turgor

Question 2

ethylene gas causes…

Answer 2

ripening

Question 3

chlor + acid=olive green
-ppl be fightin for breadstick at olive garden

Answer 3

pheophytin

Question 4

chlor + basic = bright green

Answer 4

chlorophyllin

Question 5

red, blue & purple foods

Answer 5

flavonoids

Question 6

white or yellow foods

Answer 6

anthoxanthins

Question 7

quality, firmness, color, maturity

Answer 7

usda food grades

Question 8

meat connective tissues

Answer 8

collagen & elastic

Question 9

collagen + heat=

Answer 9

gelatin

Question 10

Prime, Choice, Select & Standard
(highest-lowest marbling)

Answer 10

Meat Grades

Question 11

-fry, broiling, grilling, roast
-good for tender cuts

Answer 11

dry heat methods

Question 12

-steam simmer, stew & braise
-good for tough cuts

Answer 12

moist heat methods

Question 13

wider surface area/pick up more bacteria

Answer 13

ground meats

Question 14

milk protein

Answer 14

casein (80%) & whey

Question 15

gliadin & glutenin mixed

Answer 15

gluten

Question 16

flour with low gluten

Answer 16

cake flour

Question 17

steals & holds moisture
ex: sugar

Answer 17

hygroscopic

Question 18

-can prevent gluten formation
-too much crumbly

Answer 18

sugar

Question 19

gelatinization

Answer 19

startch

Question 20

yeast, baking soda/powder, air

Answer 20

leavening agents

Question 21

yeast inhibitor

Answer 21

salt

Question 22

acid + sodium bicarb

Answer 22

baking powder

Question 23

mixing method

Answer 23

croissants (flaky)

Question 24

-direct contact heat
-ex: pan on gas stove

Answer 24

conduction

Question 25

-movement of hot air or liquid, fan forced
ex: oven

Answer 25

convection

Question 26

electromagnetic waves
ex: microwave

Answer 26

radiation

Question 27

unexposed coil (no flame)
-safer

Answer 27

induction

Question 28

-more liquid
-less baking powder
-boiling point lowers

Answer 28

high altitude baking

Question 29

ex: stale

Answer 29

retrogradiation

Question 29

-stored plant glucose
-can thicken (potato)

Answer 29

starch

Question 30

browning–bread crust, roasted coffee & steak

Answer 30

Malliard reaction

Question 31

-liquid or gas/gas into liquids
-ex: custard, mayo, gravy

Answer 31

dispertion

Question 32

propionate & sodium benzoate

Answer 32

mold inhibitors

Question 33

-helps 2 substances mix
-ex: lecitin

Answer 33

emulsifier

Question 34

prevents lumps
ex: mannitol

Answer 34

anti-caking agent

Question 35

pectin, gums & carrageenan

Answer 35

thickeners

Question 36

retains moisture
ex: sorbitol

Answer 36

humectant

Question 37

-extends shelf-life
ex: BHA, BHT

Answer 37

synthetic antioxidants

Question 38

avo oil

Answer 38

high smoke point

Question 39

pectin

Answer 39

thickens jellies/jams

Question 40

percentage daily values

Answer 40

Percent Daily Value on food labels is required for total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, total sugar, added sugars, dietary fiber, protein, vitamin D, potassium, calcium, and iron.

Question 41

“fat free food”

Answer 41

<0.5 grams total fat per serving

Question 42

most effected by food processing

Answer 42

vitamins