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FCS 113 > Test 1 Vocab > Flashcards

Test 1 Vocab Flashcards

1
Q

CDC:

A

Outbreaks occurred of two or more cases of illness in a population that is not normally expected

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2
Q

FDA

A

Manufacturing, processing, labeling, food safety program

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3
Q

What are common symptoms of foodborne illness?

A

GI Stress

Nausea, abdonmial crapming, vomiting, diarrhea

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4
Q

What individuals are most susceptible to foodborne illness?

A

age, health

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5
Q

biological contaminants

A

living organisms, organic material, bacteria, molds, viruses, parasites

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6
Q

Chemical contaminants

A

pesticides, cleaners, sanitizers

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7
Q

Physical contaminants

A

foreign material, glass, metal shavings, stones, wood, hari

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8
Q

What is the #1 cause of food bourse illness

A

bacteria

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9
Q

food infection

A

ingesting bacteria that then grows in the host and colonize

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10
Q

food intoxication

A

bacteria produce toxins on food before ingestion

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11
Q

toxin-mediated infection

A

bacteria is ingested and then toxin is produced

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12
Q

What is unique about how c. botulinum develops

A

improperly home-canned food

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13
Q

staph aureus

A

common cause of sinus infection and infected pimples. It lives in the throat and nasal passages and in small cuts so it is easily transmitted to food through sneezing, coughing, and hand contact

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14
Q

norovirus

A

“summer stomach flu” contaminated shellfish, food handlers, water containing sewage

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15
Q

trichinella spiralis

A

roundworm parasite, pork

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16
Q

Wash hands

A 
hot soap and water
20 seconds hand to wrist
20 seconds wrists to elbows
in-between finders all surfaces nails
dry with paper towels
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17
Q

What is the “Danger Zone” for consumers

A

40-140˚F

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18
Q

What is the order of the contents of a three compartment sink?

A

Wash, Rinse, Sanitize

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19
Q

What sense is associated with olfactory cells?

A

Smell

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20
Q

What sense is associated wit Gustatory cells?

A

Taste

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21
Q

Taste

A

taste buds to nerves to brain and five sensations of bitter sour sweet salty savory

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22
Q

Flavor

A

combines sense of taste, odor, and mouthfeel

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23
Q

What are the 5 taste stimuli

A

bitter, sour, salty, sweet, savory

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24
Q

Sampling procedures

A

highly controlled room, sample size, temperature, lighting, time of day, container

25
Q

Hedoinc scale

A

used in class

26
Q

triangle diffeentiation

A

two are the same, one is different. Which one is different?

27
Q

Due-Trio

A

Three samples, here is the known, which of the other two is most like the known?

28
Q

Paired Comparison

A

Two samples, which one is sweeter, lighter, etc

29
Q

Subjective Food Testing

A

idividual preference based on 5 senses, qualitative, preferred for testing preferences and acceptability

30
Q

Analytical Testing

A

(subjective) more objective due to trained experts, based on differences between products. ex) trained panel of experts able to discriminate or describe specific differences

31
Q

Affective Taste Testing

A

(subjective) based on individual preferences. usually untrained consumers opinion and preferences vary more due to untrained volunteers

32
Q

Objective food testing

A

Lab instruments. physical and chemical tests, not human opinion or preference, used for testing physical characteristics such as presence of biochemical contaminants, nutrient quality, moisture content, etc., that is not detectable by humans

33
Q

Yolk

A

30% of eggs weight, nourishes chick

34
Q

Albumen

A

(egg white) 58% of egg’s weight; water and protien

35
Q

Shell membrane

A

inner and outer

36
Q

Air cell

A

between two shell membranes

37
Q

shell

A

12% of egg weight, composed of calcium carbonate; cuticle or bloom

38
Q

Chalaza

A

ropy twisted strands of albumen, anchor yolk to center of thick egg white

39
Q

Vitelline membrane

A

membrane surrounding egg took attached to chalazae

40
Q

Cuticle or bloom

A

Waxy coating on eggshell, protects against bacteria and moisture

41
Q

Candling Process

A

a method of determining egg quality based on observing eggs held against light

42
Q

function of eggs in cooking

A

ability to flavor, color, emulsify thinking bind foam..

43
Q

Differences between Grade AA and lower grade eggs

A

AA: firm, high albumens and yolks make them suitable fro frying, coddling, poaching, and hard cooking
Others: thinner whites, flattened yolks

44
Q

White foam formation stages and tips

A

Sugar: Stabilizes foam, inhibits coagulation hindering foam formation; add near end of beating

Fluid: Increases volumes but decrease stability

Salt decreases stability and volume, early added

Acid egg whites tend to be alkaline; lower pH creates more stable foam; lower pH by adding lemon juice or cream of tarter`

45
Q

Storage of eggs

A

use within 4-5 weeks. store in high humidity at low refrigerated temperature very close to eggs freezing point

46
Q

In what ways can egg protein be denatured

A

high agitation (whipping, beating), heat, acidity/alkalinity, chemicals/ metals/ alcohol, spoilage/ bacteria/ enzymes

47
Q

Egg protien

A

7 grams, 4 from white 3 from yolk

48
Q

egg fat

A

5 grams 47% monousnsaturated 37% saturated

49
Q

cholesterol

A

213mg

50
Q

haugh units

A

is a measure of egg protein quality based on the height of its egg white (albumen)

51
Q

major milk protein

A

complete protien 8g/cup

52
Q

methods used to denature milk proteins

A

heat, acid, enzymes, polyphenolic compounds, salts

53
Q

intolerance

A

is the inability to digest or absorb certain foods

54
Q

allergy

A

is an immune response to a molecule found in food

55
Q

homogenizatoin

A

a mechanical process that results in fat solids, and fluid in milk remains consistent throughout without sperating; coagulates and foams more easily, makes milk creamier, smoother, whiter

56
Q

pasteurization

A

a food preservation process that heats liquids to 161 ˚ f for 15 seconds in order to kill bacteria yeasts and molds, increases shelf life

57
Q

why is milk fortified with vitamins A and D

A

required for lower fat milks, optional in whole

58
Q

what is the minimal % of fat required to develop a stable whipped foam from cream

A

Heavy: 36-40%
Light: 30-36%

FCS 113 (3 decks)

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