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Food Technology > Food Service I > Flashcards

Food Service I Flashcards

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1
Q

Concerned with the process of getting food from farm to the supermarket

A

Food Technology

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2
Q

Refers to the procedures or food preparation steps needed to change the food source

A

Food processing

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3
Q

Refers to the first step taken to change a food source to food

A

Primary processing

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4
Q

Curing, canning, freezing, or drying

A

Food preservation

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5
Q

A step further where meat may no longer have smeblance to the original sorce

A

Food manufacturing

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6
Q

Refers to any method with the objective of prolonging the length of time by which it retains its quality and appeal; increase shelf life

A

Food preservation

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7
Q

Process of ensuring that a number of factors are in place and will prevent growth of microrganisms

A

Hurdle concept

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8
Q

Water, PRO,CHO, and fat as well as the vitamin and minerals

A

Composition of food

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9
Q

Also known as the non-enzymatic browning reaction

A

Maillard reaction

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10
Q

The presence of oxygen oxidizes the polyphenols that which turn into yellow to brown. Best inactivates through blanching and soaking to lemon juice

A

Enzymatic browning

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11
Q

General term for enzymes that breakdown peptide bonds

A

Protease

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12
Q

Development of rancidity in fatty and oily food is mostly due to this chemical reaction

A

Oxidation reaction

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13
Q

Loss of organoleptic quality, functionality, nutrtional value and safety of food

A

Detoriation

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14
Q

Causes of detoriation

A

Enzymes
Microorganisms
Heat
Light
Oxygen
Other environmental factors

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15
Q

Causes of detoriation

A

Enzymes
Microorganisms
Heat
Light
Oxygen
Other environmental factors

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16
Q

Foods with low moisture content and the shelf life is > 6 months

A

Shelf-stable foods

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17
Q

Has relatively higher moisture content. Has a shelf life of 2-6 months due to presearvation method

A

Semi-perishable foods

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18
Q

Very high moisture content, will easily spoil at room temperature

A

Perishable foods

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19
Q

Importance of food preservation

A

Availability of seasonal fruits all year
Prevents spoilage
Means of livelihood
Variation in diet

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20
Q

Importance of food preservation

A

Availability of seasonal fruits all year
Prevents spoilage
Means of livelihood
Variation in diet

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21
Q

Control microorganisms by::

A

Keeping microorganisms out of food
Remove
Delay microbial growth
Kill microbes

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22
Q

Control enzmes by:

A

Inactivate the enzymes
Prevent or delay chemical reaction

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23
Q

Role of food preservation

A

Eliminate any potential harm
Maintain quality of food
Maintain nutritional value

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24
Q

Science that deals with the signifcance and role of microorganisms in food

A

Food microbiology

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25
Q

Any adverse change that makes food unfit for humn consumption

A

Food spoilage

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26
Q

Occurs when people eat food that has been contaminated with harmful pathogens

A

Food poisoning

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27
Q

Acquired by consumption of contaminated food

A

Foodborne diseases

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28
Q

The transfer of germs or microbes from one food to another via non-food surface or equipment

A

Cross-contamination

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29
Q

Two or more people experience the same illness eating the same food

A

Foodborne outbreak

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30
Q

Type of spoilage that includes enzymatic reactions

A

Biochemical spoilage

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31
Q

Type of food spoilage that based on purely chemical reactions

A

Chemical detoriation

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32
Q

Type of spoilage caused by the conditions in the environment like temperature, light and storage

A

Physical detoriation

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33
Q

Type of food spoilage that is due to thee growth of microorganism and production of toxins in food

A

Spoilage by microorganism

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34
Q

Food becomes sticky, whiskey and locally colored

A

Moldiness and whiskers

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35
Q

Food becomes sticky, whiskey and locally colored

A

Moldiness and whiskers

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36
Q

Watery soft ___ of fruits and vegetables

A

Rots

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37
Q

Many microbes prodce brightly colored colonies or pigments that give color to spoiling food

A

Color change

38
Q

Formation of viscous sticky material closely llied to slime

A

Ropiness

39
Q

Refers to fermentative spoilage that arises close to the bone in meat

A

Bone faint

40
Q

Occurs in canned foods in non-gas producing fermentative spoilage

A

Flat sours

41
Q

Result by gas-producing fermentation in which large quantities of gas are evlved that the high pressure within distorts the sides and ends of the can

A

Bulging

42
Q

Aerobic decomposition of protein-rich foods

A

Putrefaction

43
Q

Most common cause of food poisoning

A

Bacteria and viruses

44
Q

Organisms that fdericve nourishment from their hosts

A

Parasites

45
Q

Some cases of food poisoning can be linked to either natural ____ or chemical ____

A

Toxins, molds and contaminants

46
Q

Causes of foodborne illness

A

Purchasing food from untrustedsources
Failurre to cook food properly
Improper temperature handling
Using of contaminated equipment
Poor hygiene

47
Q

Symptoms of food poisoning

A

Abdominal pain
Diarrhea
Vommiting
Mild fever
Weakness
Nausea
Headaches

48
Q

Single-celled organism ; abundant in the air , soil, water. Examples are Staphylococci, Streptococci and Salmonella

A

Bacteria

49
Q

Single-celled organism ; abundant in the air , soil, water. Examples are Staphylococci, Streptococci and Salmonella

A

Bacteria

50
Q

Growth of the bacteria population

A

Baacterial growth

51
Q

Generation time of bacteria

A

20 to 30 minutes

52
Q

Absorption of nutrients from the substrate into the cell and the removal of waste productsfro mthe cell to substrate

A

Overall process

53
Q

The period of adjustment of microorganism to a new environment

A

Lag phase

54
Q

Rapid multiplaction of bacteria takes place

A

Logarithmic phase or Log phase

55
Q

Grwoth of bacteria slows down as waste products build up and other needed nutrients become scarce

A

Stationary phase

56
Q

The decrease of bacteria is faster than the formation of new cells

A

Death phase

57
Q

Grows well in damp places and commodities

A

Molds

58
Q

Used as an ingredient in bread making and is responsible for alcoholic fermentation needed for alcoholic beverages

A

Yeast

59
Q

Found and can cause spoilage in beef, poultry, beer and ales

A

Candida

60
Q

Causes spoilage in fresh poultry, shrimps fish and beef

A

Rhodotorula

61
Q

Baker’s annd brewer’s yeast, wine and champagne yeasts

A

Saccharomycetes

62
Q

Useful in shoyu and miso fermentationbut spoilers of mayonaise and salad dressings

A

Zygosaccharomycetes

63
Q

Causes black discoloration in butter

A

Genus torula

64
Q

Caused by bacteria that have been improperly canned or preserved

A

Botulism

65
Q

Certain strand of E.coli that is found in the intestines of all humans and animals.

A

E.coli 0157:H7

66
Q

Bacteria that lives in the intestines of animals such as meat and eggs

A

Salmonella

67
Q

The amount of moisture available for bacterial growth

A

Water activity (aW)

68
Q

Water activity needed by microbes

A

0.91 or higher

69
Q

Water activity needed by molds and yeast

A

0.80 or below

70
Q

Best temperature for bacterias to grow

A

40 to 140 degrees F, over boiling temperature or below 32 degrees F

71
Q

Pathogens prefer a ______ pH level

A

Neutral pH level of 7.0

72
Q

Bacterias that requires oxygen to thrive

A

Aerobic bacteria

73
Q

Bacterias t hat does not require any oxygen to thrive

A

Anaerobic bacteria

74
Q

This rfers to amount of water vapor or moisture in the air

A

Relative humidity (RH)

75
Q

Most bacteria likes the RH of _____

A

92% or higher

76
Q

Molds prefer a RH of _____

A

85% to 90%

77
Q

A proative method of preventing foodborne illness and ensuring food safety

A

Hazard analysis annd Critical control point system

78
Q

Is a point, step, or procedure where an idenified hazard can be prevented or reduced to acceptaable levels

A

Critical control points (CCP)

79
Q

Major critical points in food production process

A

Processing
Purchasing
Preparation
Sanitation
Storage

80
Q

A criterion that must be met for each preventive measure associated with a CCP

A

Critical Limit (CL)

81
Q

Has minimum adverse effects on the taste, texture and the nutritional valueof foods, but it is a short-term method of preservation

A

Chilling or refrigeration

82
Q

Process by which water changes from liquid to solid state under low (sub-zero Celsius) temperature

A

Freezing

83
Q

Freezing in bulk and in air, forms large ice crystals that can affect the organoleptic and nutritional quality of the food

A

Slow freezing

84
Q

Quick 30 minutes or less freezing using deep temperature that ranges downto 40 degree F. Smaller crystals

A

Quick freezing

85
Q

Older term that refers to jut leaving items in a freezing cold room

A

Sharp freezing

86
Q

Strong circulation of aair enables the freezing to be ccomplished at a faster rate

A

Air blast freezing

87
Q

Food is placed in direct contact with cooled metal surface

A

Indirect-contact freezing

88
Q

Immersion of food or the package of food in a refrigerant

A

Direct contact

89
Q

Refers to very rapid freezing achieved by exposing food items to an extremely cold refrigerrant (liquid nitroge and carbon dioxide)

A

Cryoenic liquid

90
Q

Condition caused by dehydrtion of frozen food

A

Freezer burn

91
Q

Water expands when it freezes so that ice crystals can pierce the food’s walls , raptures them and cause the food to have an inferior texture

A

Cell rapturing

92
Q

Occurs with longer storage times and temperature fluctuations due to opening and closing of the freezer door

A

Recrystallization

Food Technology (1 decks)

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