Test 2 Flashcards
What is the number one ingredient that older people in America are concerned about in foods today?
fat
What is the role of irradiation in food processing?
eliminates microbes
What is the role of refrigeration in food processing?
slows microbial growth
What are two factors that accelerate rancidity in food products.
light and oxygen
What country spends the smallest portion of their income on food?
a. USA
b. Japan
c. Norway
d. Ethiopia
USA
What color is nitrosomyoglobin and nitrosohemochrome found in uncooked meats, respectively?
dark red, light pink
What is sensory evaluation of foods?
evaluation of foods by use of smell, taste, and sight
What percentage of pesticide residues in foods has exceeded the tolerance levels in the past 25 years?
less than 1%
What is the role of dehydration in food processing?
makes microbes dormant, preventing growth
Under what conditions will mold not grow?
anaerobic conditions
Most food poisoning outbreaks in the U.S. are due to consuming food contaminated with _____.
pathogenic bacteria
What is the major concern about microbial growth in foods?
production of toxins
Who is responsible for monitoring the food supply for pesticide residues?
FDA
What are the three types of microorganisms?
yeast, molds, and bacteria
Which of the following foodbourne illnesses is due to ingestion of a toxin?
botulism
How is the order of additives determined on the label of a product?
by prevalence in the product
How do yeasts reproduce?
budding
How much water is typically found in produce?
70-90%
What food group generally varies the most throughout the year?
seasonal fruits and vegetables
What is the natural toxin present in potatoes?
solanine
What is the role of fermentation in food processing?
alters pH, encouraging only friendly microbes to grow
What is NAACP?
guidelines to insure food safety in processing, packaging, distribution, storage and preparation of food
The process of heating milk is called pasteurization. The primary objective of pasteurization is to:
destroy potential pathogens present in the milk.
Chymosin is an enzyme preparation that performs the following function:
hydrolyses starch to glucose.
What is the number one nutritional problem in the United States?
obesity
Which of the following are all produced by lactic acid fermentation?
pickles, cheese, yogurt, and olives
When determining the toxicity of chemicals in food, what is MTD?
maximum target dose
Who discovered the role of yeast in fermentation?
L. Pasteur in 1859
Conditions that promote bacterial growth are:
a. suitable temperature.
b. available moisture.
c. available nutrients.
d. all of the above.
d. all of the above.
How big is the food industry?
a. 2nd largest in the US
b. 5th largest in the US
c. 13th largest in the US
d. largest in the US
d. largest in the US
How do bacteria reproduce?
binary fission
What is the largest cost of producing food?
labor
What are the best packaging materials for freezing foods?
materials that seal moisture in and conform to food
What is the major cause of deterioration of potato chips?
oxidation
What is a catalase and where is it found/used?
an enzyme found in most aerobic cells
