Food Science 2018 Flashcards
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
_____.
Rice flour
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
____________.
Meta-analysis
Food products formulated to have a pH ≤4.6 will inhibit toxin production by
___________.
Clostridium botulinum
Oils high in polyunsaturated fatty acids _____ than oils high in monounsaturated fatty
acids.
Will have lower melting points
____ is bright orange in color and found in foods from plant sources.
Beta-carotene
To keep chocolate from settling out of chocolate milk, _____ are added.
Stabilizers
A ________ is a dye, pigment or other substance, which is capable of imparting color
when added or applied to a food.
Color additive
_______ contribute(s) to bitter flavors in tea and coffee.
Polyphenols
The GRAS list is continually under constant revision. FDA recommends Class 5
ingredients ______.
Be removed from the GRAS list
High levels of mercury in a fish product is considered a ____ hazard.
Chemical
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.
Manufacturer of any food
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
An iridescent look on the surface of slices meat means ____.
There are pigments in meat compounds causing iridescence when exposed to
heat and processing.
A _____ like compound made of short- and long-chain acid triglyceride molecules is
known by the acronym SALATRIM.
Fat
Microbes that require high salt concentrations to function are called ______ and are
used to make bean cakes in Asia.
Halophilic
Gluten is a protein made up of ____that provides texture to bread.
Glutenin and Gliadin
When analyzing product texture, _________ refers to how well one part of a food slides
past another without breaking.
Chewiness
The complete destruction of all microbes in food processing is completed through
________.
Sterilization
The temperature range in which most bacteria can grow, also known as the danger
zone, is defined by the FDA as ______.
40 degrees F-140 degrees F
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.
Potable
Food scientists recently developed a MRE pizza having at least a three-year shelf life for
the military. What does MRE mean?
Meal ready to eat
In the baking industry, proteases ________ gluten, enabling dough to rise faster.
Hydrolyze
The process of piercing meat with needles or sharp blades to break up muscle fibers is
called _______.
Mechanical tenderization
Ground beef turns from a bright cherry red color to brown or ______ due to prolonged
exposure to oxygen.
Metmyoglobin
Which of the following sugars is not an example of a monosaccharide?
Maltose
Milk chocolate must contain at least ____________ cocoa liquor.
10%
Which of the following is an example of a non-newtonian fluid?
Corn starch suspension
To carry out certain provisions of the __________, food facilities that manufacture,
process, pack, or hold food are required to be registered.
Bioterrorism Act
The functionality of carrageenan in a gummy bear is to provide ________.
Texture
________ are poisonous substances produced by certain molds found primarily on
grain and nut crops, but may also be on celery, grape juice, and apple.
Mycotoxins
________ are (is) commonly used in soft drinks to stop the growth of yeast and bacteria.
Benzoic acid
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.
Tannins
The reaction between proteins and carbohydrates that causes food to brown is called
___________.
The Maillard reaction
Foodborne illness may occur if a food plant employee is a carrier of _________, a
predominant bacterial species normally present on the skin.
Staphylococcus aureus
When a company sanitizes equipment or a processing area, they are _______.
Treating with heat or chemicals to reduce the number of microbes present
A company is formulating a new food product labeled as low fat. This means
___________.
It contains 3 g of fat or less per serving or 100 g of food
Which of the following is not a true statement?
Naturally occurring sugars have a different caloric content than commercially
produced sugars
Food product dating is _________.
Required for all infant formulas
Which of the following is not a true statement?
Syneresis is due to ice sublimation
Prior to 1991, ______ solder was commonly used to seal the seams on tin cans for food.
Lead
The measure of water vapor in air, also known as ________, affects the storage shelf life
of perishable foods.
Humidity
Which of these sugars does not form crystals allowing is to be blown and spun into
sugar creations?
Isomalt
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.
Spray
The UDSA FSIS ensures that ______ is wholesome, safe, and properly labeled.
Meat, poultry, and the processed egg supply
Packaging materials for food products are regulated by the ____.
FDA
Prions from cattle are believed to be responsible for a rare disease called _____ in
humans.
Variant Creutzfeldt-Jakob disease
The ________ is a handbook available through the FDA that provides current
information about the major known agents that cause foodborne illness.
Bad Bug Book
_______ conditions are necessary for a foam to remain stable
Four
__________ aid(s) in the extraction of oil from olives.
Pectic enzymes
Eggs labeled “free-range” means that the eggs were produced from chickens that were
raised _______.
inside houses with access to the outside
