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Experimental Study of Foods > Quiz6 > Flashcards

Quiz6 Flashcards

1
Q

Sterilize food by heating to high temperature to kill all microorganisms and seal

A

Canning

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2
Q

Moderate heat treatment that kills harmful organisms but does not permit long-term storage

A

Pasteurization

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3
Q

Kills some microorganisms and slows growth of others; finite storage because of enzymatic and microorganism action

A

Freezing

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4
Q

Dehydrates microorganisms and the food containing the microorganisms; moisture levels lower than 13%

A

Drying

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5
Q

Used for fish and meats; moisture drawn out and kills microorganisms

A

Salting

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6
Q

Related to fruits, draws out water similar to salting

A

Addition of sugar

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7
Q

Low pH that provides hostile environment for microorganisms; combined with canning usually

A

Pickling

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8
Q

High pressure and pulsed electrical fields are additional ways that commercial food manufacturers preserve food

A

Irradiation

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9
Q

Meats, poultry, fish, fruit, juice, veggies, fluid eggs

A

Perishable raw foods

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10
Q

Blanched veggies, TV dinners, pies, cooked deboned meats, some baked items

A

Perishable heated/cooked foods

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11
Q

Breads, partially baked bread, unheated dough, cheese, butter

A

Semi-perishable foods

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12
Q

Nuts

A

Non-perishable

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13
Q

Limited prep, washing to reduce microbe count, rigid sanitary conditions

A

How freezing effects fruits

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14
Q

Blanched before freezing

A

How freezing effects veggies

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15
Q

Do not require treatment prior to packaging; type of fat influences flavor

A

How freezing effects meats

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16
Q

Fats higher in ___________ FA undergo oxidative rancidity more rapidly

A

UNSATURATED

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17
Q

Sugar or salt must be added to avoid lumpy, gummy character

A

How freezing effects eggs

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18
Q

Better quality when frozen after baking

A

How freezing effects breads and quick breads

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19
Q

Can be frozen before or after baking

A

How freezing effects shortened cakes

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20
Q

Undergo considerable loss of quality during frozen storage; quality of soft meringues is optimized by sugar content of at least 46%

A

How freezing effects meringues

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21
Q

Tend to break and curdle

A

How freezing effects salad dressings and other emulsions

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22
Q

Greater volumes that are baked after; flour (8%) helps minimize loss of volume during

A

How freezing effects baked souffles

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23
Q

Freezing in still air at a temperature between -9F to -22F; produces large crystals

A

Sharp freezing

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24
Q

Forces rigid air between -22F and -49F to circulate at high velocity; finer crystals

A

Air-blast freezing

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25
Q

Placing packages of food in contact with cold shelves or passing liquids thru chilled tube

A

Indirect-contact freezing

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26
Q

Immersing food in low-freezing point or cryogenic liquid

A

Immersion freezing

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27
Q

Rate of death of pathogenic microorganisms over a range of temps

A

Thermal death time curve

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28
Q

pH of food dictates pressure needed
- Low acid (above 4.5) processed in pressure canner
- High acid (below 4.5) canned with water bath canner

A

Home canning

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29
Q

Heat processing of food in containers immersed in water at atmospheric pressure

A

Water bath canning

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30
Q

Clostridium nigrificans present

A

Hydrogen sulfide spoilage

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31
Q

Sugar > lactic acid; bacillus bacteria

A

Flat-sour spoilage

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32
Q

Most dangerous form of spoilage

A

Botulism

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33
Q

Bacteria don’t survive at moisture levels lower than ___

A

16%

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34
Q

Molds can survive unless moisture level is as low as ___

A

13%

35
Q

Inactivates enzymes that cause deterioration during storage

A

Blanching, sanitizing

36
Q

Exposes cut fruits to fumes created by burning sulfur flowers

A

Sulfuring

37
Q

Ascorbic acid or acidic fruit juice can be used to prevent this

A

Browning

38
Q

Lowest oven setting ~140F is used to minimize browning and achieve a reasonable rate of drying

A

Oven drying

39
Q

Usually have moderate heat and a fan

A

Food dehydrators

40
Q

Adds flavor to fish or ham

A

Smoking

41
Q

Helps form gel structure in jellies and jams

A

Pectin

42
Q

Pectic substance in under-ripe fruits; pectinic acid > pectin; over-ripe fruits have shorter chains of pectic acid and do not make a gel

A

Protopectin

43
Q

Essential to pectin gel formation; 60-65% to achieve firmness and kill microorganisms
Less = rubbery
More = soft, fluid

A

Sugar

44
Q

Uses water; makes food safe and gives extended shelf life during refrigerated storage; ex. salsa, organge juices, fruit, smoothies, applesauce, guacamole, purees, ready-to-eat meats

A

High pressure processing

45
Q

Non-thermal food preservation technology; high voltage, electrical field causes permeabilization of cell membrane

A

Pulsed electric field processing

46
Q

Regulates food additive

A

FDA

47
Q

GRAS stands for…

A

“Generally recognized as safe”
Prior to Jan 1, 1958

48
Q

International directory of food additives

A

Food chemicals code

49
Q

Established the FDA and defined responsibilities in 1938

A

Food Drug and Cosmetic ACt

50
Q

Required that additives that produced cancer cannot be added to food

A

Delaney Clause

51
Q

Proof of safety for additives is on the shoulders of the food manufacturer

A

Food Additives Amendment v Color Additives Amendment

52
Q

Regulated use of agricultural pesticides; EPA has authority, FDA is enforcement

A

Miller Pesticides Amendment

53
Q

How additives are sanctioned by the FDA

A
  • Performs useful function
  • Does not decieve
  • Does not reduce nutritive value substantially
  • Does not accomplish the same result that improved manufacturing techniques could provide
  • Can be measured in the product by a recognized method of analysis
54
Q

Improves flavor

A

benzoyl acetate
inosinate

55
Q

Extend shelf life

A

sorbic acid
calcium lactate
calcium proprionate
BHT/BHA

56
Q

Improve texture

A

Lecithin
Gums

57
Q

Control pH

A

Dicalcium phosphate
Benzoic acid

58
Q

Bleach and mature

A

Calcium bromate
Potassium bromide

59
Q

FSIS

A

Food and Safety Inspection Service; shares responsibility of egg, poultry and meat products

60
Q

Single massive dose; 7 days

A

Acute test

61
Q

3 doses daily for a minimum of 3mo

A

Prolonged tests

62
Q

Same testing; at least one year and often 18mo

A

Chronic tests

63
Q

Plants that grow seasonally; delicate flavor

A

Herbs

64
Q

Seasonings harvest from aromatic edible plants

A

Spices

65
Q

Herbs and spices that slow microbial growth

A

Basil, cloves, rosemary, mustard, cinnamon, garlic, thyme

66
Q

DSHEA

A

Dietary Supplement Health and Education Act; 1994, defines dietary supplements

67
Q

Product intended for digestion; contains dietary ingredient

A

Supplement

68
Q

May be a vitamin, mineral, herb, or other botanical, AA, concentrate, metabolite, constituent, or extract

A

Ingredient

69
Q

Positive assumption to test logical or empirical consequences

A

Hypothesis

70
Q

Statements that applying research will not make a significant difference

A

Null

71
Q

Measured variable

A

Dependent variable

72
Q

Manipulated variable

A

Independent variable

73
Q

Variable not intended to be part of the experiment; needs to be eliminated or controlled prior

A

Extraneous variable

74
Q

Measurement of physical properties of a food by the use of mechanical devices

A

Objective

75
Q

Evaluation using scoring system based judged using the senses

A

Subjective

76
Q

Analysis of data by describing results in terms of calculations

A

Descriptive

77
Q

Statistical analyses; chi-square, ANOVA, t-test

A

Inferential

78
Q

Measure location of middle or center (mode, median, mean)

A

Measures of central tendency

79
Q

Distribution measures (range mean deviation, standard deviation, etc.)

A

Measures of dispersion

80
Q

Relative position of a score within the total array of scores

A

Percentile rank

81
Q

Measure of dispersion data

A

Variance

82
Q

Square root of variance

A

Standard deviation

83
Q

Two levels of significance…

A

0.05 and 0.01

84
Q

Percentage expression of certainty that the results caused by a variable

A

Level of confidence

Experimental Study of Foods (3 decks)

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