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Nutrition And Food Science > Midterm > Flashcards

Midterm Flashcards

1
Q

Food Science

A

A system that takes foods from farm gate to consumer plate.

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2
Q

National Brand

A

Something you can purchase anywhere in the country.E.g. Green Giant

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3
Q

Private Label

A

Brand that is specific to a grocery store. E.g. President’s Choice.

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4
Q

Sharp Freezing

A

Placing food product in still, cold air - not efficient

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5
Q

Blast Freezing

A

Air is moved by convection - replacing warm air with cold air.

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6
Q

Contact Plate Freezing

A

Contact of the food product with a cold surface. E.g. frozen meals

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7
Q

Liquid Immersion Freezing

A

Cryogenic freezing. E.g. Liquid Nitrogen

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8
Q

The goal of heat sterilized canning

A

Commercial Sterility

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9
Q

Conduction

A

Heat transferred from molecule to molecule via collisions

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10
Q

Convection

A

Heat transferred through a liquid which circulates

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11
Q

The 12 D concept

A

Adding enough heat to destroy 12 log cycles

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12
Q

Hurdle Technology for Preservation

A

A new non thermal form of preservation. Involves the combination of low level hurdles to preserve food.

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13
Q

Commercial Sterility

A

Destruction of all pathogens and heat resistant microbes that could grow in the can under normal storage conditions

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14
Q

How do we define food quality?

A

Sensory quality, nutritive value, meets standards and regulations, situational use, “fitness for intended use”

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15
Q

Sensory dimensions of food products

A

Appearance, aroma, flavour, texture

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16
Q

Orthonasal Perception

A

Aroma perceived prior to food consumption

17
Q

Retronasal Perception

A

Aroma perceived during food consumption

18
Q

3 stages of texture perception

A

Initial, masticatory, residual

19
Q

The trigeminal sense

A

“hot/cold” not related to temperature. E.g. Dentyne Fire/Ice, chilli powder

20
Q

Consumer Sensory Panels

A

Groups of people who like and use a product

Evaluate liking, preference, simple differences

21
Q

Trained Sensory Panels

A

Participants with high sensory acuity are trained to identify and quantify the sensory characteristics of a product.
E.g. Wine evaluation

22
Q

Standard Identity of a food product

A

The permitted and required food components as described in the Food and Drug Act and Regulations.

23
Q

6 Requirements on the label of a food product

A 
Common name
Net quantity 
Dealer name and address
List of ingredients
Nutrition facts table
Durable life date
24
Q

Function of sugar in foods

A 
Adds sweetness
Hydroscopic - provides body and mouthfeel
Preservation effect
Source of food for yeast
Gives structure from crystal
Caramelization and Maillard reactions
25
Q

Function of Complex Carbohydrates in Foods

A 
Fiber
Adds thickness
Acts as a gel
Stabilizes protein
Prebiotic
26
Q

Function of Proteins in foods

A

Color (maillard reaction)
Foams
Thickening Aent
Texture

27
Q

Function of fats in foods

A

Caloric density
Texture and mouthfeel
Carries flavours and vitamins
Heat transfer medium

28
Q

Function of water in foods

A

Dissolves flavours, vitamins and minerals
Helps with swallowing
Supports microbial growth

29
Q

If water activity is less than 90…

A

No bacterial spoilage

30
Q

If water activity is less than 60…

A

No microbial growth

31
Q

5 most important microbes associated with food

A 
Parasites
Yeast
Molde
Bacteria
Viruses
32
Q

Environmental factors that determine which microbes will grow

A 
Nutrient availability
Temperature
Oxygen 
Water activity
pH/acidity
33
Q

The Temperature Danger Zone (TDZ)

A

5-60 degrees Celcius

Food experiences rapid growth of bacteria in this range

34
Q

Food Intoxication

A

Bacterial toxin in the food is ingested

Short onset

35
Q

Food Infection

A

High number of pathogens in the food are digested

Longer onset

36
Q

Top 5 Pathogens

A
  1. Noro-virus (infected person to person)
  2. Salmonella (animal foods)
  3. Closridum Perfringens (raw meat/chicken)
  4. Campylobacter (raw chicken)
  5. Staphyloccocusaureous (milk/cheese)
37
Q

Starter Cultures

A

Specific strains of microbes that grow under controlled environments.
For fermentation.

38
Q

Goals of food processing

A

Convert agricultural commodities to edible food products

39
Q

Goals of food preservation

A

Minimize spoilage
Maximize safety
Maintain nutritional value and acceptability

Nutrition And Food Science (2 decks)

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