Midterm 1 Flashcards
1
Q
Botulism falls under this name of bacteria:
A
Clostridia
2
Q
What classification of foodborne illness does botulism fall under?
A
Intoxication
3
Q
What type of classification does Staphylococcus aureus fall under?
A
Intoxication
4
Q
The incident at the CNE is an example of this type of foodborne illness:
A
Intoxication of Staphylococcus aureus
5
Q
Escherichia coli O157:H7 is an example of this type of Foodborne illness classification:
A
toxin-mediated infection
6
Q
Clostridia perfringens is an example of this type of Foodborne illness classification:
A
Toxin-mediated infection
7
Q
Give some details on clostridium perfringens
A
- makes up 11% of foodborne illnesses in Canada
- 0.18 million canadians
- associated with soil organisms like fruits and veggies
8
Q
which pathogen is associated with soil organisms like fruits and veggies
A
clostridium perfringens
9
Q
Salmonellosis is caused by this type of foodborne illness
A
Bacterial infection
10
Q
Listeriosis is caused by this type of foodborne illness
A
Bacterial infection
11
Q
Classify the following foodborne illnessis:
- Escherichia coli O157:H7
- Staphylococcus aureus
- Clostridia perfringens
- Listeriosis
- Botulism (Clostridia)
- Salmonellosis
A
- Escherichia coli O157:H7 - toxin-mediated infection
- Staphylococcus aureus - intoxication
- Clostridia perfringens - toxin-mediated infection
- Listeriosis - Bacterial infection
- Botulism (Clostridia) - intoxication
- Salmonellosis - bacterial infection
12
Q
What are the main sources of contamination in foodborne illness?
A
1) environment (soil, water, air)
2) raw ingredients (poultry, beef, seafood, eggs)
3) contact surfaces
13
Q
In cleaning agents, what is the thing that interacts with the bacterial cell membrane to inactive a virus?
A
hypochlorite ion
14
Q
Hamburger disease is due to this toxin:
A
Escherichia coli O157:H7
15
Q
The Walkerton Water crisis was associated with this toxin
A
Escherichia coli O157:H7
16
Q
Hepatitis A is associated with which foods?
A
Seafood (Oysters)
17
Q
when consuming seafood, one must be careful of which type of virus?
A
Hepatitis A
18
Q
Raw eggs, milk, and dairy foods are associated with this type of bacteria
A
Listeria monocytogenes
19
Q
Listeria monocytogenes is associated with which foods?
A
Raw eggs, milk, dairy
20
Q
What is the danger zone for temperatures?
A
4-60 degrees celsius
21
Q
What are thermophiles? at which temperatures do they live?
A
- microorganisms found at bottom of the ocean
- can last at high temperatures (60-74 degrees)
22
Q
What does HACCP stand for?
A
Hazard analysis
identify critical control points
23
Q
what are the main 4 pathogens in Canada?
A
1) Norovirus (65%)
2) clostridium perfringens (11%)
3) campylobacter (8%)
40 salmonella (5%)
24
Q
In Escherichia coli O157:H7, the numbered portion is called the:
A
serotype (groups single species of microorganisms)
25
What are the 3 classifications of foodborne illness:
1) bacterial infection
2) intoxication
3) toxin-mediated infection
26
What are the 2 main examples of bacterial infection:
1) salmonellosis
| 2) listeriosis
27
What are the 4 food types/environments of concern for foodborne illness?
1) low acid foods (high pH)
2) high moisture
3) protein-rich foods
4) improperly processed fruits and veggies
28
What are the 4 options for respiratory requirements?
1) aerobic bacteria
2) anaerobic bacteria
3) facultative anaerobic bacteria
4) microaerophilic bacteria
29
What is microaerophilic bacteria?
- Bacteria that have very specific Oxygen requirements
| - 3-6% O2
30
what type of resp requirements does campylobacter jejuni have?
- Microaerophilic bacteria
31
Which microbe is associated with summer and the lake?
Campylobacter Jejuni
32
Identify these as gram positive or negative:
- Campylobacter jejuni
- Escherichia coli :157:H7
- Listeria Monocytogenes
- Salmonella spp
- Staphylococcus aureus
- Clostridia spp
- Campylobacter jejuni - gram -
- Escherichia coli :157:H7 - gram -
- Listeria Monocytogenes gram +
- Salmonella spp - gram -
- Staphylococcus aureus - gram +
- Clostridia spp - gram +
33
Which microbe can be found in salad mixes?
Listeria monocytogenes
34
Which microbe is spiral s-shaped
campylobacter jejuni
35
Which microbe is associated with the cronut burger at the CNE?
Staphylococcus aureus
36
Which microbe was associated with the scandal with Schneider's lunchables?
Salmonella spp
37
What is another name for "Winter-vomiting disease"
Norwalk-like virus
38
Which microbe is associated with fresh berries?
Cyclosporidia
39
Which microbe is associated with round worm infection?
Trichinellosis
40
Which microbe is associated with kidney failure?
Escherichia coli
41
Which microbe is immune to salt and acid?
Listeria monocytogenes
42
Clostridium botulinum can be founds in foods with this pH
>4.6 (low pH)
43
When canning low acid foods, one must be concerned about this microbe
Clostridium Botulinum
44
Beaver Fever is another name for the disease of this microbe
Giardia
45
In the Aspergillus Flavus microbe, one needs to be concerned about
Aflatoxin
46
What are the 3 benefits of fermentation?
1) reduces pathogens in food
2) extends shelf life of products
3) makes new foods from raw materials
47
What are the 4 species of lactic acid bacteria?
1) Lactobacillus spp
2) Leuconostoc spp
3) Pediococcus spp
4) Steptococcus spp
48
What is the difference between homofermentative fermentation and heterofermentative fermentation?
Homo - 1 glucose --> 2 lactic acid (lactic acid is only product)
C6H12Oh --> 2CH3CHOHCOOH
Hetero - 1 glocuse --> 1 lactic acid + ethanol + CO2 (50% l.a.)
CH3CHOCOOH + C2H5OH + CO2
49
What is the morphology of lactic acid bacteria?
Gram +
| Cocci or Rods
50
What is the resp requirements for l.a. bacteria?
Microaerophillic - only need a little O2. doesnt form spores
51
Rejecting Null hypothesis when it is true is called:
Type 1 statistical error
52
Accepting the null hypothesis when it is false is called
Type 2 statistical error
53
What are the 4 types of papillae?
1) fungiform papillae
2) filiform papillae
3) folate papillae
4) circumvallate papillae
54
the coolness of menthol or the heat from capsaicin are examples of
pungency
55
Where is sourness best detected?
- tip of tongue
- concentrated amounts on hard palate
- dilute acid - back of tongue
56
where is bitterness detected?
- hard palate, and then back of tongue
57
where is sweetness detected?
tip of tongue
58
where is saltiness detected?
side of tongue
| intensity is on hard palate
59
Where are taste buds found (3 places)
1) surface of tongue on papillae
2) inside mouth
3) back of epiglottis
60
Whether a colour is dull or shiny depends on the
brightness
61
whether a colour is warm or cool depends on the
hue
62
Which colour falls in the 480-560 range?
green
63
Which mold do you use to innoculate soybeans for tempeh?
Rhizopus oligosporus
64
which 2 moldsm are usedin camambert cheese production?
1) oidium lactis
| 2) penicillium camemberti
65
Which 2 molds are involved in blue cheese production?
1) Penicillium Roqueforti
| 2) Penicillium glaucum
66
What type of yeast is used in wine and alcohol production?
saccharomyces cerevisiae
67
What % salt should the brine for pickled cucumbers be?
15-20% - may need to add salt throughout - concentration cant fall below 12%
68
What are the 2 bacteria that are produced when pickling cucumbers?
1) leuconostoc mesenteroides
| 2) lactobacillus cumeris
69
Food composition includes 4 items. What are they?
1) Starches
2) proteins
3) fats
4) pigments
70
What are 4 types of food processing?
1) heat treatment
2) denaturation
3) storage
4) handling
71
Name 3 examples of food science careers
1) Product development
2) Research
3) Quality Assurance
72
What was Buttergate?
- Happened in February 2019
- Canadians complaining that their butter wasnt softening at room temp
- Issues with Fat crystal structure
73
What are examples of non-enzymatic browning:
- roasting
- toasting
- broiling
74
Who are 4 segments of the population who are most susceptible to foodborne illness?
1) infants + kids
2) elderly
3) immune compromised
4) pregnant
75
What is the cost of foodborne illness in Canada vs. the US?
US: $10-83 billion
CAN: $100 million
76
What is the temp range for cooking?
74-100 degrees celsius
77
What is the temp range where growth is inhibited?
60-74 degrees
78
What is fridge temp?
4 degrees
79
What is cross contamination?
Linked to transfer of bacteria from A PERSON to raw or cooked foods
OR
from raw to cooked foods
80
What are 3 examples of common foodborne illness symptoms?
1) diarrhea
2) vomiting
3) fever
4) fatigue
5) nausea
81
What is the main contaminant in beef?
Escherichia coli O157:H7
82
What is bacterial infection?
- it is a classification of Foodborne illness
- it is associated with the effect of microorganisms on the GUT WALL
- salmonellosis and listeriosis are 2 examples
- extreme cases = bactermeia
83
What is bacteremia?
It is an extreme case of bacterial infection where the microbe punctures the gut wall and enters the blood supply
84
Consumption of a pre-formed toxin is called
Intoxication
85
Why are protein-rich foods foods of concern for foodborne illness?
Because proteins are made up of amino acids, so they have the energy building blocks to support growth and replication of the microbe
86
Why is steak less risky than ground beef?
- less surface area
| the muscle tissues havent been so exposed, so they are sterile and dont break down
87
What does morphology consist of?
1) shape of bacteria
| 2) reaction to staining
88
Which microbe prefers the absence of oxygen?
Clostridia spp (botulism)
89
Something that can grow at high salt concentrations is called a
Halophile
90
What is vibrio cholera?
- example of a halophile
| - responsible for the cholera epidemic due to water supplies
91
What were the costs of the Walkerton water crisis?
- $72 M in compensation
- 9725 claims
- 7 deaths
- 2,500 sick people
- main thing people got sick with - acute gastroenteritis
92
Which microbe is spiral/s-shaped??
Campylobacter jejuni
93
Which microbe has flagella?
Listeria monocytogenes (hair-like projections - allows them to move)
94
which microbe is seen as self-limiting?
Salmonella spp
95
Which microbe can be found in custards?
Staphylococcus aureus
96
What was the issue in the Maple Leafs case?
- Listeria monocytogenes
| - the slicing equipment was not being sanitized
97
what is the morphology of norwalk-like virus?
- round
- non-developed
27-32 mm
98
which microbe does not have person to person transmission
cyclosprodia
99
What are the products of fermentation?
- amino acids
- acids
- alcohols
- gasses
- organic compounds
100
Sauerkraut, pickles, and olives are examples of _____
wild fermentation
101
Beer, wine, vinegar, cheese, are examples of _____
innoculated fermentation
102
What is the formula for the formation of homofernentative L.a. bacteria?
1 glucose (C6H12O6) --> 2 l.a. (CHOHCOOH)
103
What is the formula for the formation of heterofermentative l.a. bacteria?
1 glucose (C6H12O6) --> 1 l.a. (CHOHCOOH) + Ethanol (C2H5OH) + CO2
104
What is the ideal temp for sauerkraut production?
21 degrees
105
What should the salt concentration be for sauerkraut production?
2-2.5%
106
What are the l.a. involved in sauerkraut production?
1) leuconostoc mesenteroides
2) Lactobacillus cucumeris + lactobacillus plantarum
2) Lactobacillus pentoacetus
107
Which 2 bacteria are involved in Pickling cucumbers?
1) leuconostoc mesenteroides
| 2) lactobacillus cucumeris
108
What is homogenized milk?
It is forcing the milk through little holes to ensure the fat droplets are so tiny that they wont separate
109
What are the 3 reactants in yogurt production?
1) pasteurized/homogenized milk
2) MSNF
3) starter culture (streptococcus thermophilus + lactobacillus bulgaricus)
110
what is the starter culture for yogurt production?
1) lactobacillus bulgaricus
| 2) streptococcus thermophilus
111
What temp is needed for yogurt making?
42-46 degrees celsius
112
What is the ph of yogurt production?
4.1-4.9 (from 6.6)
113
Bifidobacterium spp is an example of:
probiotic cultures
114
yeast is a ____ organism
eukaryotic
115
bacteria is a ______ organism
prokaryotic
116
What is the process called of yeast cells replicating?
budding
117
What are 2 types of yeast used to make alcohol?
1) Saccharomyces cerevisiae
| 2) saccharomyces oviformis
118
What is the reaction for alcohol production?
6 carbon monosaccharide (i.e C6H12O6 --> ethanol (C2H5OH) + CO2
119
How do you control yeast fermentation in wine (2 methods)
1) 25-75 mg/L of Sulfur dioxide (SO2)
| 2) add Brettanomyces to control for flavour
120
How do you make vinegar?
MIXED FERMENTATION!
Step 1: Involves yeast
C6H12O6 --> 2C2H5OH + 2CO2
Step 2: Involves bacteria
- ethanol + oxygen --> acetic acid + water
- C2H5OH + O2 --> CH3COOH + H20
121
What is the main product of turning wine to vinegar?
Acetic acid
122
How much alcohol do you need in order to make vinegar through acetobacter fermentation?
10-13% alcohol
if too much alcohol = incomplete oxidation
if too little alcohol = loss of product because it has been oxidized too much
123
Which of the 5 senses is king?
taste
124
What is flavour?
taste + small
125
What are the 2 types of sensory cues?
proximal
| distal (sight, smell of food being made in another room)
126
What is sweetness?
Hydroxyl groups
127
What is sour taste?
Presence of H ions/acids
128
What is bitter taste?
protein hydrolysis
129
What is salty taste?
positively or negatively charged ions
130
What enables flavour (taste + smell)?
retronasal cavity
131
how is the olfactory bulb involved in detecting odour/flavour?
the olfactory epithelium has mucus membrane that has little hairs that detect low molecular weight molecules
132
visible wavelengths are between ___ and ___ nm
400-700 nm
133
what are the blue wavelengths?
400-480 nm
134
what are the red wavelengths
630-720 nm
135
What are the yellow wavelengths?
560 - 620 nm
136
What are the green wavelengths?
480-560 nm
137
What are the primary colours?
red
blue
green
138
What is responsible for the wavelengths we perceive?
retinal cones
139
What are 3 ways to describe colour?
1) spectral colour
2) hue
3) brightness
140
How do you measure colour?
1) hunter lab
| 2) colour charts
141
In the hunter lab for measuring colour,
___ is on the y axis
___ is on the x axis
___ is on the z axis
- brightness (L) is on the y axis (white-black)
- red/green is on the X axis
- blue/yellow is on the Z axis
142
How/where is pungency detected?
- by the trigeminal nerve (the 5th cranial nerve)
| - in both the oral AND nasal cavity
143
when consuming wasabi, what gets excited?
the trigeminal nerve
144
how often do cells in taste buds regenerate?
every 9-10 days
145
Are taste buds water soluble or fat soluble?
Water soluble
146
how many taste cells does 1 taste bud have?
40
147
what are taste cell hairs called?
microvilli
148
What is detection threshold?
When you can taste something, but cant tell exactly what you are tasting
149
What is recognition threshold?
You can detect something and know what it is
150
What is terminal threshold?
If you add more, you cant tell the difference
151
What are the 3 types of thresholds in sensory analysis?
1) detection threshold
2) recognition threshold
3) terminal threshold
152
What are the 2 types of sensory testings?
1) analytical
- this is a forced-choice test.
- panelists must make a decision.
- OBJECTIVE.
- either discriminative or descriptive
2) affective
- SUBJECTIVE
- what do you like/dislike
153
What is the difference between discriminative testing and descriptive testing? (both anayltical)
discriminative testing = can you tell the difference between samples?
descriptive testing = measure the intensity/strength of the sweetness
154
What are tests used in discriminative testing (can you tell the difference)?
1) paired comparison
2) triangle test
3) duo trio test
4) ranking test
5) scoring test
155
What is a paired comparison test?
- can you tell the difference between the OG and the test product?
156
What is a triangle test?
there are 3 samples, 2 are the same, 1 is different. identify the odd sample. Which are the same as eachother?
157
What is the duo-trio test?
3 samples. 1 is the "reference".
1 is the same as the reference and 1 is different.
158
What is a ranking test?
rank in order of sweetness
159
What is a scoring test
Score 1-5 for sweetness
160
What are examples of tests for descriptive-analytical sensory testing?
1) focus groups
2) structured scale - ie. very sweet vs. non very sweet
3) unstructured scale - 15 cm line
161
What are examples of affective sensory tests?
1) paired comparisons - which do you prefer, a or b?
2) structured hedonic scaling - like a lot, like somewhat
3) unstructured hedonic scaling - 15 cm line - mark where you like it
162
What is logical error?
people are influenced by characteristics of a sample because they appear to be logically linked with those in the test
ie. yellow mashed potatoes may look old, will affect taste
163
How much dry matter does tempeh have?
35%
164
Cooked, dehulled whole soybeans are fermented by which type of molds?
Rhizopus molds
165
Cereals, grains, breads, and starches are a good source of:
1) dietary fibres
| 2) energy
166
What are examples of water-soluble carbs?
| What are examples of water-insoluble carbs?
Water-soluble carbs/Water dispersible carbs (these absorb water into structure and increase viscosity. they can distribute it into aqueos system.).
- starches
- pectins
Water-insoluble carbs - not broken down during digestion so contribute to fecal bulk
- dietary fibre
- cell wall components
- cellulose
- hemicellulose
167
What are whole grains?
Grains that contain all 3 parts of the kernel:
1) bran - entire outer husk, dietary fibre, insoluble fibre
2) endosperm - protein, starch
3) germ - lipids, vitamin E
168
What is the difference between whole wheat flour and whole grain flour?
- whole-grain flour contains 100% of OG kernel
| - whole-wheat flour contains 95% of OG kernel (contains less germ, so has longer shelf life)
169
Grains and oilseeds are good sources of:
PUFAs
170
What are some examples of PUFAs
Linolenic acid
Peanut oil
soybean oil
171
Carbohydrates, such as cereals, grains, breads, are composed of 3 main items:
1) sugar
2) starch
3) fibre
172
Carbs supply between ____ and ____ % of total calories in NA diet.
between 35-45%
173
What is the difference between simple and complex carbs?
simple carbs:
- monosaccharides and disaccharides
- ex: sucrose, fructose, glucose, lactose
Complex carbs
- contain longer chains of molecules
- found in foods
- either water soluble or water insoluble
- water soluble - take up water into their stuctures - increases in viscosity. ex: starches
- water insoluble - contribute to fecal bulk, can be fermented. dietary fibre, cell wall components, cellulose, hemicellulose
174
What is starch?
- it is a storage depot for energy in plants
- found in seeds, tubers, roots
- it is synthesized by plants as small, discrete packets known as granules
- formed by glucose subunits
175
Where are starches found? give examples.
1) seeds: wheat, rice, corn
2) tubers (underground stems): white potato
3) roots: cassava, tapioca
176
How is starch synthesized?
in small units/packets called granules.
177
Where do you get the dietary fibre of the kernel?
the brain
178
Where are the B vitamins found in grains?
the bran
179
Which portion of grains contains starch
endosperm
180
which portion of grains contains protein
endosperm
181
Which is the biggest part of the grain?
the endosperm (83%)
182
Which part of the grain contains the PUFAs, and fat soluble vitamins?
the germ
183
how big is the germ?
2-3%
184
what does the germ contain?
PUFAs
| fat- soluble vitamins
185
Between rice starch, wheat starch, potato starch, and corn starch, which is the biggest? which is the smallest? which has abnormal shape?
smallest = rice starch
biggest = wheat starch
abnormal shape = potato
the electron micrograph images are measured in microns (nm)
186
What is viscosity?
resistance to flow
187
How do starches thicken/increase in viscosity?
water + heat + agitation
188
When starch starts to swell due to increased water, this is called:
gelatinization
189
what is the process of gelatinization?
cell takes up water.
cells swell in size, and water inserts itself between dry starch. water hydrogen bonds with the starch molecules.
this swelling and hydrogen bonding leads to the loss of crystallinity.
190
when cooking rice, this happens:
gelatinization
191
What are some differences between long grain, short grain, and medium grain rice?
Long grain:
- example: basmati
- compact
- can fluff up and easily separate
- main polymer: AMYLOSE (than amylopectin) = amylose is leaner - this makes it more compact
Short grain rice:
- example: sushi rice
- stickier, chewier
- main polymer: amylopectin (branched, not as lean)
192
What are the 2 major starch polymers?
1) amylose
| 2) amylopectin
193
Which starch polymer is usually present in higher capacity?
amylopectin
194
which starch polymer is always present in lower %?
Amylose
195
Which starch polymer is branched?
amylopectin
196
which starch polymer is not branched
amylose (long grain)
197
What do raw starch granules look like under light microscopy? Polarized light microscopy
Light microscopy:
- stained dark
- compact
Polarized light microscopy:
- can see crystalline behaviour
- has maltese cross
198
maltese cross can only be seen with
polarized light microscopy
199
how do you monitor a change in starch crystallinity?
polarized light microscopy
200
how do you know you've reached the end of gelatinization?
when birefringence/crystallinity is lost
201
What are the factors that influence the viscosity of a product?
1) chemical composition of starch
2) fat
3) sugar
4) acids
5) stirring and agitation
202
how does the chemical composition of starch impact viscosity?
- whether a starch has more amylose or amylopectin affects viscosity.
- semisolid gels like cornstarch = more amylose
203
how does fat influence viscosity?
- more fat = less gelatinization = less viscosity
- fat is hydrophobic. if you mix it with starch, it will coat the starch, stopping water from coming through --> less swelling/gelatinization.
- BUT you will still get thickness
204
how does sugar influence viscosity?
- more sugar = less gelatinization
- this is because sugar = hydrophillic - binds to water, so water is not available to hydrogen bond to starch.
- BUT there is still increased viscosity because of moisture, heat, and agitation. just not as much.
- ALSO, SUGAR HELPS MAINTAIN THE THICKNESS THAT YOU DO GET
205
how does acid influence viscosity?
- more acid (like lemon juice = less gelatinization
- acid hydrolysis of the glycosidic bonds leads to shorter polymers, that have more water solubility --> acid thinning.
- if you add vinegar early in the experiment, wont have much effect. only matters if you add it after the starch is fully gelatinized
- if add acid after starch is gelatinized, starch would be swollen, no more bifringence, so the glycosidic bonds are available to be hydrolcized by acid.
- WHEN THINKING ABOUT ACIDS, THINKING ABOUT THE HYDROLYSIS OF THE GLYCOCIDIC LINKAGES
206
how does stirring/agitation affect viscosity?
- stirring = leads to increased viscosity
| - agitation = leads to decreased viscosity = SHEARING. (the swollen starch granules are delicate).
207
too much agitation of starch granules can lead to:
shearing
208
What are 3 examples of separating agents?
1) cold water - mix starch with cold water before adding it to hot liquid
2) fat - mix starch with fat to separate flour particles and heat briefly
3) sugar - mix starch with sugar to separate starch granules
209
why does lumping of starch happen?
it happens when dry starch is mixed with warm/hot water.
- when starch granules take up hot water, it hydrates the outer surface making it sticky. it holds they dry starch on the interior.
- if you use cold water, it wont hydrate the surface, so it will let them stay separate from eachother.
210
What is a roux?
mixture of oil with flour/starch.
211
If you are making a white sauce, what would you use as your separating agent?
fat (a roux)
212
if you want to make gravy but dont want to roast something and use the fat drippings, what would you do?
dextrinization! use dry heat to brown the flour.
- the dry heat will break down the starch polymers (amylose and amylopecti) into shorter dextrin units.
- dextrin units have more solubility compared to amylose and amylopectin
- but if just using dextrinization, need to be careful with thickness
213
what are dextrins?
short units of starch polymers
| - made in dextrinization (when making gravy, using dry heat to brown flour)
214
dextrins have _____ solubility than amylose/amylopectin
MORE
215
puddings will most likely take advantage of ____ as a separating agent
sugar
216
what is the problem with storing starch thickened products?
usually, when you cool something, it will increase viscosity.
- what were once short layers of overal turn to long layers of overap
217
why is there increased opacity when cooling starch products?
- more overlap and more hydrogen bonding
218
what happens when you cool product in fridge for a cojuple days
separation of moisture from the starch. the mositure that was once stuch in the short areas of overlap has been released, which is why it now sits on top
219
what is syneresis?
the separation of moisture in starch mixtures
220
What are the main classifications of wheat?
1) colour - red or white (reflects pigment of bran)
2) protein starch structure - hard vs. soft
3) planting season - winter wheat vs. spring wheat
221
What is the difference between hard vs. soft wheat?
hard wheat
- 12-14% protein
- high degree of association between protein + starch
- ex: bread flour, montreal bagels
soft wheat
- 7-9% protein
- low degree of association between protein + starch
- ex: cake flour
222
What is the difference between spring vs. winter wheat?
spring wheat
- plant in spring, harvest in fall
- needs more moisture to grow
- grown in prairies
Winter wheat
- plant in fall, harvest in spring
- grown in Ontario
- main wheat in Southern states
223
what is the main type of wheat in north america?
Hard red winter wheat
| - used in all purpose flour
224
What type of wheat is used for pasta making?
durum wheat - is a spring wheat
225
What type of wheat is used to make loaves of bread?
Hard red winter wheat
226
What type of wheat is used to make firmer, chewier things, like montreal bagels, and bread flour?
hard, red, spring wheat
227
what is soft red winter wheat used for?
- cakes and pastry flour
- low protein
- dont need same amount of gluten for cakes
228
What are white wheats used for?
noodle making (ie durum wheat)
229
What is triticale?
a cross between rye and wheat.
| Has drought tolerance
230
Which microbe is heat stable?
Staphylococcus aureus
231
which microbe is heat sensitive?
clostridia botulinim
232
What are examples of microbes that are self limiting diseases?
- Clostridia perfringens
- Staphylococcus aureus
- Salmonella spp.
233
what family does the norwalk-like virus belong to/
Caliciviridae
234
What is the genus for norwalk-like virus?
norovirus
235
what bacteria is key in sauerkraut and pickle production?
leuconostoc mesenteroides
236
Which papillae are the biggest?
Circumvallate papillae
237
which papillae are responsible for bitterness/after taste?
circumvallate papillae
238
which papillae are on sides of tongue?
filiform papillae
239
in DIFFERENCE testing, we want to limit this error
type 1: rejecting when it is true
240
in SIMILARITY testing we want to limit this error
type 2 error: accepting when it is false
