Food Science 2010 Flashcards
When a company replaces atmospheric air in a bag of potato chips with a pre-defined mixture
of oxygen, carbon dioxide, and/or nitrogen to preserve product appearance and extend shelf life,
they are using ___ technology.
Modified-atmosphere packaging
The largest shell egg recall in U.S. history occurred this year due to _____
contamination, a pathogen that may be found in eggs.
Salmonella enteritidis
The flavor enhancer ________________ has no flavor of its own but is used in food products
to help bring out the flavors already present in food.
Monosodium Glutamate
When rice grains are stored for long periods of time, they are less sticky after cooking than
fresher grains of rice because ___________ acts on amylose, breaking down the amylose chains.
Amylase
When glucose reacts chemically with oxygen, water and __________ are formed.
Carbon Dioxide
The protein molecules of collagen and elastin form rope-like fibers so they are considered to
be _______ proteins
Fibrous
To make vinegar from apples takes several steps. In the first step, sugar from the fruit is
converted to ______________ in the presence of yeast.
Ethyl alcohol
The pH of a food ingredient, measured on a scale from __________, influences the
functionality of the ingredient in a food product.
0-14
Food companies sometimes use potassium chloride instead of sodium chloride to lower the
sodium content of a food product; however, potassium chloride can have a ________ aftertaste.
Bitter
Food ingredients that are GRAS, also known as __________, are considered safe for human
consumption.
Generally recognized as safe
________ in eggs acts as a natural emulsifier.
Phospholipids
In a commercial bread operation, baked bread is conveyed to a depanner which uses suction
cups and _____________ to remove the baked loaf from the pan.
vacuum pressure
Liquid may form on the surface of pudding that has been stored refrigerated due to water
leaking from the gel as it ages. This is also known as _____________.
syneresis
An alternating electric current in a(n) __________ coil produces an alternating
magnetic field causing iron cooking utensils placed on the cooking surface to become hot while
the surface itself remains cool. The hot cooking utensil then transmits heat to the food.
Induction
When a thermometer is used to monitor product internal temperature, it should be
____________ before it is used to ensure the readings are accurate.
Calibrated
The protein found in the liquid that remains after fat and casein have been removed from
milk is called ___________.
Whey
The chemical formula NaHCO3 represents _________.
Sodium Bicarbonate
Vitamins A, D, E, and K __________.
Are fat soluble vitamins
A ________ is used in the production of peanut butter to keep the peanut oil from
separating out to the top of the jar.
Stabilizer
__________ is the form of carbohydrates that is found in meat.
Glycogen
The frozen food industry was born in the 1920’s when ____________ invented, developed,
and commercialized a method for quick-freezing food products.
Clarence Birdseye
The functional component _________, found in tomatoes, is associated with a reduced
cancer risk of the prostate, breast, digestive tract, bladder, and skin.
lycopene
Sucrose is the main disaccharide in table sugar, honey, and _____________.
Maple syrup
The length of time required at a specific temperature to destroy 90% of a pathogen is called
the __________.
D-value
Food scientists often need to know how much solute a solution contains. What would be the
mass percent of sodium chloride in a solution if 15 g of sodium chloride was dissolved in 85 g of
water?
15.0%
An apple that has been peeled for processing will turn brown quickly as a result of _______.
Enzymatic browning
The meat industry is regulated by the ___________.
United States Department of Agriculture
When fruits and vegetables are dehydrated, temperatures used during drying ________.
Are not high enough to kill bacteria.
Based on the principles of HACCP, the presence of a walnut in vanilla ice cream is an
example of a _______________ hazard.
Chemical
Carbonated colas ___________.
Have an acidic pH
By federal law, baking powder must yield at least ________ of carbon dioxide for every
100 g of powder.
12 g
Chicken does not discolor in the same way as ground beef because chicken muscle has less
__________.
Myoglobin
__________ is a pathogen that causes a food infection.
Escherichia coli O157:H7
To evaluate product characteristics such as flavor, texture, and shape, food scientists rely on
_________ who are specialized groups of people who evaluate food samples.
Sensory evaluation panelists
Oxidation of fat involves the loss of a _______ atom from a single-bonded carbon next
to a double bond and leads to rancidity.
Hydrogen
______ of milk is a heat treatment that destroys all pathogenic organisms but does not
destroy all spoilage organisms.
Pasteurization
Ice at 0°C will keep food colder longer in an ice chest than water at 0°C because of ______,
or the energy required to cause a phase change without a change in temperature
Latent heat
Papain contains three enzymes from _________ which is used as a meat tenderizer.
Papaya
The __________ provided sweeping legislation requiring almost all foods produced in the
U.S. to have labels with specific facts about nutrition labeling.
Nutrition Labeling and Education Act of 1990
To determine when a food has been heated sufficiently during the canning process, canners
check the ___________ which is the last point in the food to reach the temperature
considered safe for killing microorganisms in that food.
Cold point
Frankfurters are an example of a ___________ meat product.
Comminuted
Gelatin can bind ______times its weight in water.
100
To measure the sugar concentration in a beverage, food companies will measure the ______
of the solution.
Brix value
When people consume carbohydrates, digestion begins _______.
In the mouth when amylase in saliva breaks down starch into simpler sugars
Unripened cheese such as ___________ has a high moisture content resulting in a
shorter shelf life than ripened cheese.
Cream cheese
Food processors promote products containing omega-3 fatty acids because they _________.
Promote heart health
Flour with a strong _______ quality produces yeast bread with high volume and fine texture.
Gluten
By _________ cocao beans, the cell walls break down, bitter-tasting compounds react
with each other, and the seed temperature increases leading to biochemical changes.
Fermenting
The spores of ____________ can germinate under anaerobic conditions to produce
vegetative bacteria that can grow and produce a deadly toxin if foods are not adequately heat
processed during retorting.
Clostridium botulinum
The process of ____________ is used to add nutrients lost in processing to food at
levels that are higher than what existed before the food was processed. For example, thiamin,
riboflavin, niacin, folic acid, and iron are added to flour through this process.
Enrichment
