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Anything Under The Sun > Food Science 2009 > Flashcards

Food Science 2009 Flashcards

1
Q

Aspartame, a common low-calorie sweetener used in beverages such as Diet Coke™ is
___________.

A

A dipeptide consisting of aspartic acid and phenylalanine

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2
Q
  1. Milk aseptically processed and marketed in a box that can be stored without refrigeration for
    three months or more if unopened is called ____________ milk.
A

UHT

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3
Q

A ________ is a substance that reduces, but not necessarily eliminates microbial
contamination on inanimate surfaces to levels that are considered to be safe from a public health
standpoint.

A

Sanitizer

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4
Q

If a food product undergoing slow freezing is improperly wrapped, the airflow past the food
will increase water loss from the frozen product into the air. This could result in __________ on
the product surface.

A

Freezer burn

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5
Q

The acid found in vinegar is __________ acid.

A

Acetic

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6
Q

It takes approximately ______ pounds of milk to make 1 pound of butter.

A

22.8

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7
Q

The presence of an agricultural pesticide in a food product would be considered a ______
hazard in a HACCP plan.

A

Chemical

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8
Q

Which of the following products would NOT contain trans fat?
a. Banquet Fried Chicken fried in partially hydrogenated vegetable oil
b. Vegetable shortening
c. Chocolate chip cookies made with partially hydrogenated vegetable oil
d. Oreo cookies made with canola oil

A

Oreo cookies made with canola oil

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9
Q

A food chemist conducting research in a laboratory must know how to use all chemicals
properly and keep an ____________ for each chemical in the lab that describes the safe use of
the chemical and steps to take in case of an accident.

A

MSDS

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10
Q

To assess the effectiveness of a heat treatment when processing food, companies use a
___________ which is a graph that plots microbes killed against time at a
particular temperature

A

Thermal death time curve

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11
Q

As the starch concentration increase in a mixture, the resulting paste becomes more _______.

A

Viscous

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12
Q

_________ is a linear polymer of D-galacturonic acid that forms an ester with
methanol and is used as an ingredient to make jelly.

A

Pectin

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13
Q

Vitamins A, D, E, and K are ____________.

A

Fat soluble vitamins

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14
Q

When water boils, a phase change occurs so that liquid turns into a gas. This phase change is
called ____________.

A

Vaporization

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15
Q

Fermentation of glucose with yeast produces________________.

A

Ethyl alcohol and carbon dioxide

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16
Q

Cream produces foam or whipped cream because of its viscosity and it ___________.

A

Has a low surface tension

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17
Q

A Hershey’s Milk Chocolate bar contains 13 g fat, 8 g saturated fat, 26 g total carbohydrates,
1 g dietary fiber, 24 g sugar, and 3 g protein. Based on this information, the chocolate bar would
contain __________ calories.

A

233

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18
Q

Because triglycerides molecules are ___________, they resist the hydrogen bonding that
dissolves sugars in water.

A

Non-polar

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19
Q

In _________, the Nutrition Labeling and Education Act required food labels to carry basic
nutrition information.

A

1990

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20
Q

_________ is a heat resistant connective tissue found in meat.

A

Elastin

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21
Q

Celery wilts when placed in a dry environment because water leaves the cells through a
process called ____________.

A

Osmosis

22
Q

At the Country Farms Soup Company, a food scientist is evaluating the sensory properties of
a new chicken soup and wants to evaluate the impact of savory, or _________, characteristics.

A

Umami

23
Q

The government regulates irradiation as ___________.

A

An additive

24
Q

An avocado will turn brown after it has been cut and bruised due to ______________.

A

Enzymatic browning

25
Q

To prevent or slow oxidative rancidity in a food product, a food processor could ________.

A

Prevent light transmission through the use of opaque or non-light-transmitting
packaging.

26
Q

Fresh fruits, vegetables, and meats are _______ percent water.

A

70-90

27
Q

The color of ground beef color changes from bright cherry red to brown or _________
when packaged in an oxygen permeable package.

A

Metmyoglobin

28
Q

In the U.S., the Food Guide ____________ is a visual reminder of what makes up a
balanced diet and the icon is found on the labels of some food packages.

A

Pyramid

29
Q

___________ is a process of preserving food through a combination of partial drying
and freezing.

A

Dehydrofreezing

30
Q

A company that manufactures potato chips inspects the product for color, chip size,
thickness, and other attributes to assess the degree of acceptability of the chips. In other words,
the company is checking _______________.

A

Product quality

31
Q

Gluten in flour contains fibrous and globular ___________ and gives baked goods their
structure and shape.

A

Proteins

32
Q

When cabbages are stored they undergo a process termed __________ that yields principally
water and carbon dioxide.

A

Respiration

33
Q

The ____________ has the responsibility for regulating additives that are used in food
processing.

A

FDA

34
Q

Sugar is considered ______________.

A

A compound

35
Q

MREs or meals ready-to-eat are processed in ________ and have an extended shelf life of
up to 3 years.

A

retort pouches

36
Q

To prevent butterfat from separating out as cream when milk stands during retail display and
storage, milk is _________.

A

Homogenized

37
Q

To make ready-to-reheat and eat pancakes that are sold frozen in retail stores, the
manufacturing company must cook the pancakes before the freezing process. When pancake
batter is poured into a pan that is made hot by energy released from a heating element, the pan
transfers the heat by __________ to the batter.

A

Conduction

38
Q

A low acid food is a food ____________.

A

With very little acid (pH>4.6)

39
Q

__________ is important in baking yeast bread since it acts as a catalyst for the breakdown of
a disaccharide into simples sugars, that in turn, break down to produce carbon dioxide which
causes dough to rise.

A

Maltase

40
Q

An IQF process means that a food product has been ____________.

A

Individually quick-frozen

41
Q

A pizza company printed a new package for frozen pizza and the consumer cooking
instructions on the package states that the pizza should be reheated to a final temperature of
77°C. The cooking instructions should have listed the final cooking temperature in °F instead of
°C. You have been asked to convert 77°C into °F. What should the final cooking temperature be
in °F on the label?

A

171

42
Q

Amino acids are the building blocks of ________.

A

Proteins

43
Q

_____________ produces a heat stable toxin so even prolonged heating doesn’t
destroy this toxin if present in food.

A

Staphylococcus aureus

44
Q

_____________ is the basic sugar molecule from which all other carbohydrates are built.

A

Glucose

45
Q

One of the functions of sodium nitrite in cured meat products is to ___________.

A

Provide flavor

46
Q

Hard wheat will yield a flour that has a higher __________ than that of flour from soft
wheat.

A

Protein-to-starch

47
Q

Lard, or rendered ______________, is popular in the baking industry for use in
pastries, cakes, and frostings.

A

Pork fat

48
Q

The word sanitation is derived from the Latin word sanitas, meaning “_____________.”

A

Health

49
Q

Certain foods having a blue or red shade get their hue from pigments called ___________
that are sensitive to pH changes. In acid solutions, they turn red, while they turn blue in basic
solutions.

A

Anthocyanins

50
Q

If a food scientist measures a quantity of salt several times with similar results for a
formulation, this measurement would be considered ___________________.

A

Precise

Anything Under The Sun (24 decks)

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