Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NUTRITON > Food science continued > Flashcards

Food science continued Flashcards

1
Q

Salmonella

A 
Infection
Chicken-ella
Melon-ella
watermelon
Raw chicken/seafood 
FEVER
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Streptococcus

A

FEVER - Diarrhea

infection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Vibrio

A

Seafood
FEVER
infection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Ecoli

A 
Infection
Slowest onset
Raw/Rare foods
Raw Veggies
BLOODY DIARRHEA
unpasteurized apple juice
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Shigella

A

Infection
Camping (Due to flies landing on feces and then food)
Cold mixed salads/ watermelon
BLOODY DIARRHEA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Camplybacter Jejuni

A

Infection
Raw/Undercooked veggies
Gastroenteritis
BLOODY DIARRHEA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Listera

A

infection
survives 34-113
finger foods/ ready to eat foods
resists freezing drying heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Norovirus

A

infection
human feces
manufactures ice cubes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

due to not washing fruits/veggies

A
  1. Salmonella
    2.camplybacter jenuni
  2. shigella
    4, ecoli
  3. listera
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

due to not washing hands

A
  1. Staph aureus
  2. C-perfig
  3. Salmonella
  4. Streptococcus
  5. Norovirus
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

145 temp

A

pork, beef, lamb, roast, fish, steaks and eggs after cooking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

155 temp

A

eggs held for service

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

160

A

well done beef, ground beef, pork, veal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

165 temp

A

reheat foods, birds (chicken, turkey, duck)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

165-175 temp

A

transfer of foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

185-203

A

coffee

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

fridge organization

A 
ready to eat
seafood
beef & pork
ground and fish
whole poultry
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Leftovers

A

cool 135-70 within 2 hours

70-41 within 4 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Green + acid=

A

Dark green (Pheophytin)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Green + Alkaline

A

Bright green/olive green (Chlorophyllin)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Lycopene is found in

A

Tomatoes, watermelon, apricots

is an antioxidant, carotenoid, phytochemical

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

red cabbage in vinegar

A

becomes bright red

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Excess sugar and fat in cake will become

24
Q

Too much baking soda will cause

A

yellow cake

25
Q

Too little sugar and fat will cause

A

tough cake

26
Q

Durum Flour
Bread flour
All purpose
Cake flour

A

highest protein of any flour- most gluten (used for pasta)
strong gluten
less gluten
least and weakest gluten content

27
Q

Dry Heat

A

Best for delicate cuts of meat

28
Q

Examples of dry heat

A

BBQ, grilling, frying, roasting, stirfry, baking, broiling

29
Q

what is Moist heat

A

Best for tougher cuts of meat, method will break down meat and kill bacteria at the same time.

30
Q

Examples of moist heat

A

braising, simmering, boiling, stewing, steaming, poaching

31
Q

Difference between braising and stewing

A

Braising: brown the meat and put in small amount of water in low heat for long time
Stewing: submerge in water, cook in shorter time in chunks.

32
Q

Additives

A

FDA controls.

33
Q

Emulsifiers
what
example
name

A

What: allows smooth mixing, prevents separation
Example: salad dressing, PB, margarine
Name: Monoglycerides, soy lecithin, egg yolk,

34
Q

Fat free dressing you would use which emulsifer

A

Soy lecithin- prevents seperation

35
Q

Regular dressing you would use which emulsifer

36
Q

Stabilizers, thickeners, binders, texturizers
what
examples
name

A

What: produce same texture, improve mouth feel
Ex: Dairy products, cake, , jams
Name: Gelatin, pectin, carrageenan, xanthan gum, whey

37
Q

Flavor Enhancers
what
example
name

A

What: Enhances flavor
Ex: processed foods
Name: MSG

38
Q

Preservatives
What :
Example:
Name:

A

What: prevents spoilage
ex: jellies, cured meats, snack foods, bakes goods
Name: BHA-BHT

39
Q

grapes/wine
walnuts/fish
tomatoes, watermelon, apricots

A

have resveratrol: lowers platelet aggregation
has omega 3, lowers TG levels
has lycopene, may reduce prostate cancer risk

40
Q

Phytochemicals

A

compounds produced by plants, for humans provide prevent/ treat chronic disease like cancer, detoxify, protect LDL cholesterol

41
Q

Indols

A

Found in Cruciferous veggies- broccoli, cauliflower

can reduce risk of breast cancer, detoxify cancer causing agents

42
Q

Isoflavones

A

Found in soybeans

Decrease elevated cholesterol levels

43
Q

Gelatinization

A

when heated starch swells

Example: sauces

44
Q

retrogradatoon

A

when starch recrystallizes becoming solid
Retro=old
old= stale bread

45
Q

Maillard

A

Non-enzymatic

Maillard likes to cook until bread is brown

46
Q

Enzymatic

A

Fruits, veggies brown naturally

an open apple, an open avocado.

47
Q

Adding bran decreases the volume of end products how do you resolve

A

add two F’s

flour and fluid to compensate

48
Q

An example of a fermented product

49
Q

heaven on earth cake

A

angel food cake has no dairy

50
Q

collagen becomes…

A

gelatin and becomes softer

51
Q

elastin

A

resistant to heat

52
Q

Margarine is

butter is

A

PMS
Pufa Mufa Sat

SMP
Sat Mufa Pufa

53
Q

A patient with high TG anf Fatty liver should

A

limit CHO, and eat more omega 3’s (walnuts/fish)

54
Q

gluten free flours

A

Buckwheat, sorghum, teff

55
Q

10 can

A

6 can per case

13 cups

NUTRITON (17 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions