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Anything Under The Sun > Food Science 2018 > Flashcards

Food Science 2018 Flashcards

1
Q

During the milling process of brown rice, a by-product called “brokens” are produced.
While “brokens” are used for a variety of things, it is mostly used for the production of
_____.

A

Rice flour

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2
Q

A food scientist is analyzing multiple published research studies to determine which
ingredient would provide the best functionality for a product. When the results of
several individual studies are pooled to yield an overall conclusion, it is called
____________.

A

Meta-analysis

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3
Q

Food products formulated to have a pH ≤4.6 will inhibit toxin production by
___________.

A

Clostridium botulinum

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4
Q

Oils high in polyunsaturated fatty acids _____ than oils high in monounsaturated fatty
acids.

A

Will have lower melting points

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5
Q

____ is bright orange in color and found in foods from plant sources.

A

Beta-carotene

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6
Q

To keep chocolate from settling out of chocolate milk, _____ are added.

A

Stabilizers

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7
Q

A ________ is a dye, pigment or other substance, which is capable of imparting color
when added or applied to a food.

A

Color additive

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8
Q

_______ contribute(s) to bitter flavors in tea and coffee.

A

Polyphenols

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9
Q

The GRAS list is continually under constant revision. FDA recommends Class 5
ingredients ______.

A

Be removed from the GRAS list

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10
Q

High levels of mercury in a fish product is considered a ____ hazard.

A

Chemical

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11
Q

It is the responsibility of the ______ to ensure that all ingredients used are of food-
grade purity and comply with specifications and limitations in all applicable
authorizations.

A

Manufacturer of any food

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12
Q

Which is a true statement?
a. A food with a higher fat content will freeze slower than a similar food with a
lower fat content
b. Increase airflow in a freezer decreases freezing rate of food
c. The thinner a product is, the longer it will take to freeze in the center
d. Water conducts heat away from food slower than fat

A

A

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13
Q

An iridescent look on the surface of slices meat means ____.

A

There are pigments in meat compounds causing iridescence when exposed to
heat and processing.

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14
Q

A _____ like compound made of short- and long-chain acid triglyceride molecules is
known by the acronym SALATRIM.

A

Fat

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15
Q

Microbes that require high salt concentrations to function are called ______ and are
used to make bean cakes in Asia.

A

Halophilic

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16
Q

Gluten is a protein made up of ____that provides texture to bread.

A

Glutenin and Gliadin

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17
Q

When analyzing product texture, _________ refers to how well one part of a food slides
past another without breaking.

A

Chewiness

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18
Q

The complete destruction of all microbes in food processing is completed through
________.

A

Sterilization

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19
Q

The temperature range in which most bacteria can grow, also known as the danger
zone, is defined by the FDA as ______.

A

40 degrees F-140 degrees F

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20
Q

A food processor is using water as part of a product formulation. GMPs require that this
water be suitable or safe for drinking. This is also known as _________ water.

A

Potable

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21
Q

Food scientists recently developed a MRE pizza having at least a three-year shelf life for
the military. What does MRE mean?

A

Meal ready to eat

22
Q

In the baking industry, proteases ________ gluten, enabling dough to rise faster.

A

Hydrolyze

23
Q

The process of piercing meat with needles or sharp blades to break up muscle fibers is
called _______.

A

Mechanical tenderization

24
Q

Ground beef turns from a bright cherry red color to brown or ______ due to prolonged
exposure to oxygen.

A

Metmyoglobin

25
Q

Which of the following sugars is not an example of a monosaccharide?

A

Maltose

26
Q

Milk chocolate must contain at least ____________ cocoa liquor.

A

10%

27
Q

Which of the following is an example of a non-newtonian fluid?

A

Corn starch suspension

28
Q

To carry out certain provisions of the __________, food facilities that manufacture,
process, pack, or hold food are required to be registered.

A

Bioterrorism Act

29
Q

The functionality of carrageenan in a gummy bear is to provide ________.

A

Texture

30
Q

________ are poisonous substances produced by certain molds found primarily on
grain and nut crops, but may also be on celery, grape juice, and apple.

A

Mycotoxins

31
Q

________ are (is) commonly used in soft drinks to stop the growth of yeast and bacteria.

A

Benzoic acid

32
Q

A small amount of gelatin may be added to beer and processed apple juice to complex
with _____ that can cloud these beverages; the complex is then filtered out.

A

Tannins

33
Q

The reaction between proteins and carbohydrates that causes food to brown is called
___________.

A

The Maillard reaction

34
Q

Foodborne illness may occur if a food plant employee is a carrier of _________, a
predominant bacterial species normally present on the skin.

A

Staphylococcus aureus

35
Q

When a company sanitizes equipment or a processing area, they are _______.

A

Treating with heat or chemicals to reduce the number of microbes present

36
Q

A company is formulating a new food product labeled as low fat. This means
___________.

A

It contains 3 g of fat or less per serving or 100 g of food

37
Q

Which of the following is not a true statement?

A

Naturally occurring sugars have a different caloric content than commercially
produced sugars

38
Q

Food product dating is _________.

A

Required for all infant formulas

39
Q

Which of the following is not a true statement?

A

Syneresis is due to ice sublimation

40
Q

Prior to 1991, ______ solder was commonly used to seal the seams on tin cans for food.

A

Lead

41
Q

The measure of water vapor in air, also known as ________, affects the storage shelf life
of perishable foods.

A

Humidity

42
Q

Which of these sugars does not form crystals allowing is to be blown and spun into
sugar creations?

A

Isomalt

43
Q

Heat sensitive products such as milk, eggs, and protein powders are usually dried using
____ drying to reduce nonenzymatic browning and carmelization of the finished
product.

A

Spray

44
Q

The UDSA FSIS ensures that ______ is wholesome, safe, and properly labeled.

A

Meat, poultry, and the processed egg supply

45
Q

Packaging materials for food products are regulated by the ____.

A

FDA

46
Q

Prions from cattle are believed to be responsible for a rare disease called _____ in
humans.

A

Variant Creutzfeldt-Jakob disease

47
Q

The ________ is a handbook available through the FDA that provides current
information about the major known agents that cause foodborne illness.

A

Bad Bug Book

48
Q

_______ conditions are necessary for a foam to remain stable

A

Four

49
Q

__________ aid(s) in the extraction of oil from olives.

A

Pectic enzymes

50
Q

Eggs labeled “free-range” means that the eggs were produced from chickens that were
raised _______.

A

inside houses with access to the outside

Anything Under The Sun (24 decks)

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