Science of food exam 1

Question 1

Interrelated operations

Answer 1

High volume, low mark up

Question 2

Bulking agents

Answer 2

low-fat foods

Question 3

Expiration date you see on foods

Answer 3

Sell by, use by, best if used by, and codes with just some date

Question 4

Closed or coded

Answer 4

Dating might appear on shelf-stable products such as cans and boxes of food for manufacturer. They aren’t meant for the consumer to interpret as “use by” dates

Question 5

Use by or freeze by dates

Answer 5

Most important with respect to food safety

Question 6

How long does Spam last?

Answer 6

2-5 years on shelf. 3-4 days in fridge after opened

Question 7

Fresh produce

Answer 7

Subject to processing before it reaches the supermarket shelf

Question 8

Liquid

Answer 8

32 degrees F to 212 degrees F

Question 9

Solid/ice

Answer 9

Below 32 degrees F

Question 10

Plant foods

Answer 10

Exclusive sources of carbohydrates

Question 11

INsulin and glucagon

Answer 11

Help maintain blood glucose levels

Question 12

Amino acids

Answer 12

Carbon, hydrogen, oxygen, and nitrogen. Joined together by peptide bonds. The structure determines the function

Question 13

Minerals

Answer 13

Come from plants and animal sources

Question 14

Fat soluble vitamins

Answer 14

Dissolve in fat. Stored in body

Question 15

Carotenosis

Answer 15

Orange discoloration of the skin

Question 16

Vitamin A Sources

Answer 16

Liver, fish oil, eggs, red/yellow/orange/dark green veggies (carontenoids)

Question 17

Drinking a small glass of 100% fruit juice or vitamin C rich food can

Answer 17

Help boost iron absoption

Question 18

Food to increase

Answer 18

Fruits, vegetables, whole grains, and low fat or fat free milk

Question 19

Homogenization

Answer 19

Mechanical mixing in milk that breaks the fat into droplets so small that they stay in suspension

Question 20

Dehydration: 2 molecules joined from a reaction

Answer 20

2 simple sugars join or 2 amino acids join

Question 21

Brain senses a decrease in

Answer 21

Blood volume and increase in concentration of dissolved substances in blood

Question 22

Sugar and carbohydrates

Answer 22

Sugar is sweet; Starch is a bland carbohydrate

Question 23

Fiber

Answer 23

Indigestible carbohydrate

Question 24

Monosaccharide #1: Glucose

Answer 24

Blood sugar that rarely occurs as a monosaccharide in foods; found as part of disaccharide or starch

Question 25

Monosaturated fat

Answer 25

Avocado, peanuts, olive oil

Question 26

Coagulation of proteins at gas-liquids

Answer 26

Gives stability and rigidity to foams

Question 27

Muscles

Answer 27

Primarily fibers made of 2 proteins (actin and myosin)

Question 28

Riboflavin (B2) function

Answer 28

Bacteria in the gut can produce a small amount but not enough

Question 29

Smoking can

Answer 29

deplete vitamin C levels in the body

Question 30

Latest food guide

Answer 30

My Plate