Food Science Exam 2015 Flashcards
____ increase the effectiveness of a cleaner in a food production facility by controlling properties of the cleaning solution that can tend to reduce a surfactant’s effectiveness.
Builders
A company is producing ready-to-eat Beef Burritos to be sold at convenience stores. During the production of the product, what is the minimum temperature that the ground beef must reach for safety? (assume no holding time or rest time at the final end of temperature)
160 degrees Fahrenheit
To measure product temperature after thermal processing, a food technologist would use a ____ thermometer.
calibrated
MAP is an acronym for ____ and used as a packaging technique.
modified atmosphere packaging
A pudding manufacturer discovered moisture on the pudding surface after holding the cooked pudding in refrigerated storage. This moisture is due to ____.
syneresis
____ wheat is used to make pasta.
Durum
The chemical formula C8 H10 N4 O2 represents the chemical ____.
caffeine
In a ____ process, fat globules are reduced to a smaller, more equal, size and distributed evenly.
homogenization
Fatty acids with ____ have higher melting points.
more carbons
During bread-making production, water is mixed with flour to form ____ from wheat proteins.
gluten
Which of the following is NOT an example of an emulsion?
cola
Mushrooms are high in ____, which makes them a natural version of MSG, contributing to the umami taste.
glutamic acid
When manufacturing baked goods, baking soda is used with an acid to prevent ____ from forming.
sodium carbonate.
Fruit punch sold in a standup foil pouch at ambient temperature is processed using ____ which sterilizes the beverage by heat and then transfers the beverage to a sterilized container.
aseptic processing
Cottage cheese manufacturing involves a(n) ____ precipitation of casein.
acid
To deactivate enzymes in fruits and vegetables prior to freezing, companies use a process called ____.
blanching
The monosaccharide ____ is found in fruit.
fructose
Food that is not tightly packaged before being sold frozen can develop ____ during frozen storage.
all of the above (freezer burn, moisture loss, off flavor)
The fat-soluble vitamins are ____.
A, D, E, K
The ____ required food manufacturers to provide easy-to-understand labeling of allergen ingredients on food packages.
Food Allergen Labeling and Consumer Protection Act
The amount of heat needed to either evaporate or condense a liquid is called the ____.
latent heat of vaporization
This agency is responsible for oversight of meat and poultry.
USDA FSIS
A food scientist is designing a study to evaluate the effect of different lighting types on the quality characteristics of a ready-to-reheat-and-eat dinner sausage during 90 days of refrigerated shelf life display. The ____ is (are) the independent variable(s) in the study.
lighting type
Another name for whey is ____.
serum protien
Gases dissolved in a liquid such as carbonated soda escape more quickly if the soda is ____.
warm
During a food chemical reaction, ____.
the matter is neither created nor destroyed
Unshortened cakes depend on ____ for leavening.
air is beaten into the egg foam
A water-and-salt mixture that contains large amounts of salt for pickle production is called a ____.
brine
COP is an acronym used in the food plant sanitation industry and means ____.
cleaning out of place
A product that has a claim on the label stating that it is “low”, means the product ____.
can be consumed often without exceeding the daily value of the nutrient.
BHA is used in food products as a(n) ____.
antioxidant
____ is the component in chili peppers that makes them hot.
Capsorubin
As fat in walnuts oxidizes, the walnuts ____.
become rancid
Light cream or coffee cream contains ____ percent fat
18-30
A(n) ____ is when two or more people get the same illness from consuming the same contaminated food or drink.
outbreak
Papain is an enzyme from ____ that is used as a meat tenderizer.
papaya
Prolonged heating will not destroy them toxin produced by ____.
Staphylococcus aureus
A company manufactures pancakes that are sold in the freezer section of a retail store. When the pancakes are formed by the company, they are poured onto a hot metal surface and heat is transferred by ____.
conduction
Beating a raw egg changes the shape of the protein molecule without breaking peptide bonds, also known as ____.
denaturation
Insects are being explored to use as sustained alternative ____ source.
protein
BSE in cattle is thought to be caused by a ____.
prion
A candy manufacturer needs to use a sugar that caramelizes at 110 degrees Celcius instead of 170 degrees Celcius for a new product. Which sugar should be used by the manufacturer?
Glucose
HARPC will be mandated for the most FDA regulated products and is the outcome of the ____.
Food Saftey Modernization Act
A dehydrated food should contain ____ percent of its original moisture.
15-20
pH is an intrinsic factor of food and is measured on a scale that ranges from ____.
0-14
Apples contain an enzyme called ____ that will catalyze the formation of brown pigments on a peeled surface in the presence of air.
polyphenol oxidase
A food product developer was asked to develop a ready-to-eat cereal bar so the finished product would be 5 inches long, 2 inches wide, and .25 inches thick. Management wants the length dimension in metric values, so this would be ____ cm.
12.7
The USDA organic seal on a food product means it is ____.
certified organic and has 95% or more organic content
Aflatoxin is a mycotoxin produced by ____ that is a potential hazard in cereal grains.
molds
The ____ usually leads investigations of widespread foodborne illnesses that affect many states at once.
CDC
