Food Science 2016 Flashcards
Lecithin is an emulsifier because
It has a polar end that is attracted to water and a non-polar end that is attracted to oil.
The percent daily value recommendation of a Nutrition Facts label is based on a ____ calorie diet.
2,000
During the manufacture of crackers, ammonium bicarbonate in the presence of heat produces ____, carbon dioxide, and water.
Ammonia
To reduce the risk of BSE in the U.S. food supply, ____ is not permitted in human food products or dietary supplements.
Beef brain
The _________ was established in 1944 by the United Nations with the objectives of eliminating hunger and improving nutrition worldwide.
Food and Agricultural Organization
____ is a protein formed from glutenin and gliadin found in wheat.
Gluten
When equal amounts of water and cooking oil are placed in matching containers over identical heat sources, the temperature of the cooking oil will increase much faster than water because ____.
The specific heat of water is higher than that of oil.
A large pressure canner used to commercially can food is called a ____.
Retort
The meat industry is mandated to have HACCO while FDA commodities other than juice or seafood are mandated to have ___ plans for food safety.
Preventative Controls for Human Food
Maltase in yeast cell acts as a catalyst for the breakdown of ___ to simple sugars in the process of making yeast bread.
Maltose
____ are compounds or metabolites produced by molds that are toxic or have other adverse biological effects on humans.
Mycotoxins
When oxygen reacts with ___ in freshly cut bananas, the bananas turn brown.
Enzymes
If an acid is added to milk lowering the pH to about 4.6, the ____ breaks down and forms lumps called curds.
Casein
Sodium nitrate is added to some meat products as a ____
Curing agent
When carbon dioxide is dissolved in a liquid such as carbon dioxide in a carbonated soda, the carbon dioxide is more soluble under ____.
Colder temperatures
Which of the following sugars is considered to be the sweetest?
Fructose
____ is an enzyme that converts milk sugar into glucose and galactose.
Lactase
A company developed a new food product and is asking several hundred people how much they like or dislike the product or one of its flavor/texture characteristics. This would be an example of a ____.
Consumer panel
Pasteurization of milk will ____.
Denature enzymes
Caffeine is an example of a ____.
Compound
Freezer burn is ____.
Caused by moisture loss from food when food is exposed to air in a freezer.
Which of the following is not a function of fat in food?
Gelling agent
A company recalled chicken spring rolls because the product contained eggs that were not listed on the package label. This would be an example of a hazard due to a(n) ____.
Allergen
A food scientist is designing a product that requires a mold inhibitor. Which of the following ingredients should this person select to provide this function?
Propionic acid
White chocolate contains ____.
Cocoa butter
____ is considered an allergen that would require labeling on a food product in the U.S.
Coconut
Three enzymes which come from papaya fruit are diluted with salt to make a dry powder that can be used as a ____.
Meat tenderizer
Denaturation is the first step in the process of protein ____, or when a liquid changes into a semisolid clot or solid mass such as in the process of manufacturing yogurt.
Coagulation
Which of the following is not a water-soluble Vitamin?
Vitamin K
____ is a method that measures ATP by its reaction with the luciferin-luciferase complex to provide an indication of the microbial load on the surface of food processing equipment.
Bioluminescence
____ is a pathogen that has the potential to contaminate ready-to-eat foods by contaminating the food after processing and before packaging and was responsible for a recent recall with Eggo waffles.
Listeria monocytogenes
A product that is contained in a MAP package means that it is packaged in ____.
Modified atmosphere packaging
____ is the main plant fiber found in food and is a polymer made of a form of glucose called beta-D-glucose
Cellulose
The type of electromagnetic waves used for irradiation is called ___.
Gamma waves
____ is (are) a water-soluble pigment found in blackberries, blueberries and other fruits and vegetables, and turn red in acid solutions.
Anthocyanins
____ is an artificial sweetener that is a chlorinated sucrose derivative, and is not absorbed by the body when consumed, and does not break down with heat so it can be used in baked products.
Sucralose
According to the U.S. government, ground beef should be cooked to a minimum internal temperature of ____ for safety.
71.1 degrees Celsius
Bread manufactured from ____ can use the term “whole wheat” on the label.
Wheat with the bran and germ intact
____ is the protection of food products from intentional adulteration by biological, chemical, physical or radiological agents.
Food defense
A food technologist is making a new product that will use a powdered granulated sugar with an added anti-caking agent such as cornstarch. This type of sugar is called ____.
Confectioners sugar
Leaves from the tea plant, which is part of the ___ family, grow in a wide range of climates and are used to make tea.
Camellia
Umami is found in food and beverages that are high in ____.
Amino acids
The aroma and color of pancakes come from the chemical reaction known as ____.
Maillard browning
The color of fresh meat before it becomes oxygenated is ____.
Purple
____ bacteria are used for fermentation in the vinegar making process.
Acetic acid
In the U.S., milk is regulated by the ____.
Department of Health and Human Services Food and Drug Administration
The more solute present in a solution, the ____ the boiling point and the ____ the freezing point will be.
Higher, lower
Sublimation is induced in a method of food preservation called ____.
Freeze drying
____ is the change of a protein’s shape under stress, such as when egg whites are beaten to form a foam.
Denaturation
If a commercial manufacturer of prepared muffins stirred the batter too long prior to baking, a ___.
Tough product with tunnels would occur due to over development of gluten.
