Food Science Exam 2014 Flashcards
Enzymes are important to the food industry for many reasons, and it is important to understand how certain conditions affect their activity. Which conditions do not affect the activity of enzymes?
density
Water that cannot be easily separated in food is called ____.
bound water
When using a scale, this procedure is used to find the mass of a substance but not its container.
Taring
This is a potential defect in dehydration caused by temperatures that are too high. It results in a hard outer layer that traps moisture inside a product.
Case-hardening
The original form of this sweetener was not stable when heated. It is often used to sweeten soft drinks and was not used for baked goods or cooked products.
Aspartame
The wheat kernel is made of three parts. This portion is rich in fiber and contains many B-vitamins as well as iron.
Bran
A(n) ____ is a substance made of two or more different elements chemically joined together.
compound
Six essential nutrients are needed to keep the human body working well. This nutrient is often called the body’s building block and aids in growth and healing after injuries.
Protiens
A lipoprotein is a large, complex molecule of lipids and protein, and it carries lipids in the blood. A high level of this particular lipoprotein increased the risk of heart disease.
LDL
Lactic-acid bacteria can be used in the production of all the following foods, except ____.
vinegar
Silicon dioxide is a common food additive that serves as a(n) ____?
anticaking agent
____ is the distinctive quality that comes from a food’s unique blend of appearance, taste, odor, feel, and sound.
Flavor
Through this process, matter and energy transfer between organisms as food. Is this process called ____?
the food chain
____ is cultivating a variety of plants and animals. It involves less reliance on a few food sources.
Biodiversity
____ is a protein made by the body. It controls acid secretion.
Gastrin
____ is energy used by a body at rest to maintain automatic, life-supporting processes.
Basal metabolism
While having almost no mass, this particle determines whether a chemical reaction takes place.
Electron
A protein that contains all the essential amino acids in food is called a(n) ____ protein.
complete
This symbol shows that a food has been irradiated. It appears either on the food label or on a sign nearby is called ____.
radura
This system that was developed for NASA is utilized by FSIS to prevent foodborne hazards. This system is ____.
HACCP
In this state of matter, molecules will speed up when heat energy is added.
All of the above (Solid, liquid, gas)
____ us how close a single measurement comes to the actual or true value of the quantity measured.
Accuracy
A student is making whipping cream and wants to see how the temperature of the cream affects the finished product. The temperature of the cream is an example of a(n) ____ variable.
independent
____ are substances that help maintain the balance of hydrogen and hydroxide ions in a solution.
Buffers
This vitamin found in dry peas and beans, liver, and fish is necessary for every living organism. It is crucial for the release of energy from carbohydrates, fats, and protein and is needed to form DNA. This vitamin is ____.
niacin
Butter is an example of a(n) ____
both a and c (water-in-oil emulsion and a colloidal dispersion)
____ is the addition of a nutrient to a food.
Fortification
This pathogen is commonly associated with canned foods. A can appear puffy or bulging could be an indication that the can contains this harmful pathogen and should be discarded.
Clostridium botulinum
____ is a sheet containing information about the safe use of a chemical and the steps to take in case of an accident.
MSDS
Iron, copper, and zinc are all examples of ____ used in food. They are needed in small amounts for many metabolic functions such as transport of oxygen in blood cells, red blood cell synthesis and nucleic acid synthesis.
trace minerals
____ is a heat treatment that destroys all pathogenic microorganisms in a food but does not destroy all spoilage microorganisms.
Pasteurization
Which of the following is not an essential amino acid?
phenylthaline
____ is a measurement of the degree of availability of water in food.
Water activity
Listeria monocytogenes is a pathogen that grows at refrigerator temperatures. Organisms that thrive at refrigerator temperatures are called ____.
psychrophiles
____ is the ability of a test substance to induce birth defects or the development of malformed fetuses.
Teratogenicity
Antibiotics are an example of a ____ hazard in a food product.
chemical
The bright red color normally associated with fresh meat is called ____.
oxymyoglobin
Cherry Pepsi is an example of a ____. It is a product that is similar to the initial product but is a new flavor.
Line extension
A focus group is a group usually composed of “target” customers who evaluate product ideas or concepts. Focus groups usually contain ____ people and a group leader.
10-12
____ are food that not only nourishes us in the traditional sense but also provide some protective component that may help us to fight disease.
Nutraceuticals
It is estimated that ___ in ___ Americans could get sick from food poisoning this year alone.
1 in 6
____ are organisms that derive nourishment and protection from other living organisms known as hosts. Toxoplasma gondii is one such organism that causes many hospitalizations and deaths in the U.S.
Parasites
This foodborne pathogen is the second most common bacterial cause of diarrhea in the U.S. It is associated with raw and uncooked poultry and untreated water.
Campylobacter
Symptoms of this foodborne illness include fever, nausea, and vomiting. It primarily affects pregnant women and their fetuses. This pathogen is ____.
Listeria monocytogenes
Hands should be washed for at least ____ seconds before handling food.
20 seconds
A safe way to defrost food is ____.
All of the above (in the refrigerator, cold water, microwave)
A gram of fat contains ____ calories.
9
____ is the spoilage of lipids or lipid material through the chemical bonding of oxygen to unsaturated sites of fatty acids.
Oxidative rancidity
MSG is an example of a ____. It is an additive that has little to no flavor itself but assists or boosts the primary flavor of a food when it is added.
flavor enhancer
If a consumer were to find a bone in their canned chicken noodle soup, that would be a ____ hazard.
Physical
