Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

FDA

A

Manufacturing, processing, labeling, food safety program

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are common symptoms of foodborne illness?

A

GI Stress

Nausea, abdonmial crapming, vomiting, diarrhea

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What individuals are most susceptible to foodborne illness?

A

age, health

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

biological contaminants

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Chemical contaminants

A

pesticides, cleaners, sanitizers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Physical contaminants

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the #1 cause of food bourse illness

A

bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

food infection

A

ingesting bacteria that then grows in the host and colonize

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

food intoxication

A

bacteria produce toxins on food before ingestion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

toxin-mediated infection

A

bacteria is ingested and then toxin is produced

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is unique about how c. botulinum develops

A

improperly home-canned food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

norovirus

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

trichinella spiralis

A

roundworm parasite, pork

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the “Danger Zone” for consumers

A

40-140˚F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

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

A

Wash, Rinse, Sanitize

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What sense is associated with olfactory cells?

A

Smell

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What sense is associated wit Gustatory cells?

A

Taste

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Taste

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Flavor

A

combines sense of taste, odor, and mouthfeel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are the 5 taste stimuli

A

bitter, sour, salty, sweet, savory

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Sampling procedures

A

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

25
Hedoinc scale
used in class
26
triangle diffeentiation
two are the same, one is different. Which one is different?
27
Due-Trio
Three samples, here is the known, which of the other two is most like the known?
28
Paired Comparison
Two samples, which one is sweeter, lighter, etc
29
Subjective Food Testing
idividual preference based on 5 senses, qualitative, preferred for testing preferences and acceptability
30
Analytical Testing
(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
Affective Taste Testing
(subjective) based on individual preferences. usually untrained consumers opinion and preferences vary more due to untrained volunteers
32
Objective food testing
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
Yolk
30% of eggs weight, nourishes chick
34
Albumen
(egg white) 58% of egg's weight; water and protien
35
Shell membrane
inner and outer
36
Air cell
between two shell membranes
37
shell
12% of egg weight, composed of calcium carbonate; cuticle or bloom
38
Chalaza
ropy twisted strands of albumen, anchor yolk to center of thick egg white
39
Vitelline membrane
membrane surrounding egg took attached to chalazae
40
Cuticle or bloom
Waxy coating on eggshell, protects against bacteria and moisture
41
Candling Process
a method of determining egg quality based on observing eggs held against light
42
function of eggs in cooking
ability to flavor, color, emulsify thinking bind foam..
43
Differences between Grade AA and lower grade eggs
AA: firm, high albumens and yolks make them suitable fro frying, coddling, poaching, and hard cooking Others: thinner whites, flattened yolks
44
White foam formation stages and tips
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
Storage of eggs
use within 4-5 weeks. store in high humidity at low refrigerated temperature very close to eggs freezing point
46
In what ways can egg protein be denatured
high agitation (whipping, beating), heat, acidity/alkalinity, chemicals/ metals/ alcohol, spoilage/ bacteria/ enzymes
47
Egg protien
7 grams, 4 from white 3 from yolk
48
egg fat
5 grams 47% monousnsaturated 37% saturated
49
cholesterol
213mg
50
haugh units
is a measure of egg protein quality based on the height of its egg white (albumen)
51
major milk protein
complete protien 8g/cup
52
methods used to denature milk proteins
heat, acid, enzymes, polyphenolic compounds, salts
53
intolerance
is the inability to digest or absorb certain foods
54
allergy
is an immune response to a molecule found in food
55
homogenizatoin
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
pasteurization
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
why is milk fortified with vitamins A and D
required for lower fat milks, optional in whole
58
what is the minimal % of fat required to develop a stable whipped foam from cream
Heavy: 36-40% Light: 30-36%

FCS 113 (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions