TLE Flashcards
1
Q
In order to process foods by converting raw materials into creative, desirable, attractive, and appealing products that are both safe to consume and have year-round consistency.
A
DISPENSE NON-BULK INGREDIENTS
2
Q
This is the most abundant constituent for many foods.
A
WATER
3
Q
Water percentage of watermelon and cucumber
A
92% and 96%
4
Q
Are our main source of energy. Most in the form of polysaccharides as starch derived from plant cells.
A
CARBOHYDRATES
5
Q
They are found in many foods we love, such as bread, pasta, cereals, and fruits.
A
CARBOHYDRATES
6
Q
is the form of energy that our cells can use.
A
Glucose
7
Q
is a type of carbohydrate composed of three or more sugar molecules, such as glucose, fructose, or galactose.
A
Polysaccharide
8
Q
is a type of carbohydrate composed of two sugar molecules joined together by a glycosidic bond.
A
Disaccharide
9
Q
As well as being a major source of energy in the diet, _______ play an important role in the palatability of foods.
A
fats and oils
10
Q
are types of lipids, an essential component of food and an important part of a healthy diet.
A
Fats and oils
11
Q
________ provide sustained energy to the body, while _________ are primarily used for cooking and flavoring dishes.
A
Fats - Oils
12
Q
are like the building blocks of our body; they help us grow, develop, and stay strong.
A
Proteins
13
Q
They are vital nutrients that assist in building and repairing our muscles, bones, and other tissues.
A
Proteins
14
Q
They are special nutrients that help us grow, stay healthy, and have the energy to carry out all our activities.
A
VITAMINS AND MINERALS
15
Q
Are substances normally present in many different foodstuffs in very small amounts and yet are essential in the diet to maintain normal growth and development of the human body.
A
VITAMINS AND MINERALS
16
Q
play integral roles in a multitude of physiological processes such as vision, bone health, immune function.
A
Fat-soluble vitamins
17
Q
are a group of eight vitamins that dissolve in water and are not stored in the body for long periods.
A
Water-soluble vitamins
18
Q
is important for normal vision, the immune system, reproduction, growth and development.
A
Vitamin A
19
Q
also helps your heart, lungs, and other organs work properly.
A
Vitamin A
20
Q
also helps your heart, lungs, and other organs work properly.
A
Vitamin D
21
Q
There are three main sources of vitamin D
A
sun exposure, diet, and supplements
22
Q
It is known as the “youth vitamin” due to its properties that help protect cells from damage caused by free radicals, which can contribute to aging and age-related diseases.
A
Vitamin E
23
Q
is also essential for healthy skin, hair, and eyes, and may help improve cognitive function and memory.
A
Vitamin E
24
Q
is known as the clotting vitamin. The body needs vitamin K to make certain proteins in the liver that cause blood to clot.
A
Vitamin K
25
is a group of eight _-complex vitamins that play important roles in various bodily functions. They are essential for converting food into energy, maintaining the health of the nervous system, and supporting the immune system.
Vitamin B
26
Essential for the well-being of the nervous system and the digestion of carbohydrates in food. Thiamin is the coenzyme which helps to break up carbohydrates.
VITAMIN B1
(THIAMIN)
27
It is part of the B-complex vitamins and is essential for energy production, nerve function, and the health of skin, hair, and mucous membranes.
VITAMIN B2 (RIBOFLAVIN)
28
It's involved in energy production, DNA repair, and maintaining the health of the skin, nerves, and digestive system.
VITAMIN B3 (NIACIN)
29
It helps the body regulate various bodily processes, such as energy production, nerve function, and heart health.
VITAMIN B6 (PYRIDOXINE)
30
is also important for immune function, where it helps to produce antibodies and support the function of white blood cells.
VITAMIN B6 (PYRIDOXINE)
31
is a nutrient that helps keep your body's blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells.
VITAMIN B12 (CYANOCOBALAMIN)
32
also helps prevent megaloblastic anemia, a blood condition that makes people tired and weak.
VITAMIN B12 (CYANOCOBALAMIN)
33
is a crucial nutrient that plays a vital role in the production of red blood cells, nerve function, and DNA synthesis.
VITAMIN B12 (CYANOCOBALAMIN)
34
It is essential for energy production, hormone production, and the maintenance of healthy skin, hair, and mucous membranes.
PANTOTHENIC ACID
35
is a type of B vitamin, essential for preventing birth defects of the brain and spine. Pregnant women, particularly during the first trimester, require adequate intake to reduce the risk of neural tube defects.
FOLIC ACID
36
is a crucial nutrient known for its antioxidant properties. It is essential for the production of collagen, a protein that gives structure to our skin, bones, and connective tissue.
VITAMIN C
37
also plays a vital role in the functioning of the immune system, helping to fight off infections and diseases. It is particularly famous for its ability to boost the production of white blood cells, which are vital for fighting off illnesses.
Vitamin C
38
helps build and maintain strong bones and teeth, regulates heartbeat, and supports muscle function.
Calcium
39
It is a essential mineral that plays a crucial role in many bodily functions, including muscle and nerve function, bone health, and heart rhythm.
Magnesium
40
is essential for life, as it plays a crucial role in DNA, RNA, and ATP synthesis. It is also a crucial nutrient for plants and animals, and a lack of phosphorus can lead to a range of disorders.
Phosphorus
41
It plays a crucial role in the human body, serving as a cofactor for many enzymes and helping to regulate immune function.
Zinc
42
is involved in the production of red blood cells, supports immune function, and helps maintain healthy skin, bones, and connective tissue.
Copper
43
This essential mineral plays a crucial role in antioxidant functions, immune system support, and DNA protection.
Selenium
44
is an essential micronutrient, often referred to as a "co-factor" for insulin, a hormone that regulates blood sugar levels.
Chromium
45
refers to the taste or sensory qualities of a substance, such as sweet, salty, sour, or bitter.
Flavor
46
on the other hand, are the pleasant or unpleasant odors that a substance emits.
Aromas
47
The objective of _________ is the removal and separation of contaminating materials from the food in order to attain a suitable condition for further processing.
raw material preparation
48
Carried out by vigorous spraying with water, which may chlorinated and used to deter pests, and by immersion, with the aid of brushes or by shaking and stirring.
Washing
49
Are used for products which have a low moisture content and high mechanical strength such as nuts and grains.
Dry cleaning
50
Are used to separate raw materials into categories on the basis of shape, size, weight, and color.
SORTING AND SCREENING
51
Is the assessment of a number of characteristics of food to obtain an indication of the overall quality of a particular food.
Grading
52
Involves the removal of inedible parts or parts with defects and cutting to a size appropriate for further processing.
Trimming
53
Can be achieved by mechanical cutting or abrasion, or by the application of steam, hot water, or heated air.
Peeling
54
involves using machinery and equipment to transform raw ingredients into processed food products. This can include activities like grinding, chopping, blending, and mixing.
Mechanical process
55
Are widely applied for the production of bread, biscuits, cheese, confectionery, and pies.
FORMING, MOLDING, AND EXTRUSION
56
material is prepared as a soft mixture which firms on processing such as baking.
Forming and Molding
57
It is used to improve food palatability. Provide rapid means of removing moisture and as well as producing a number of physical and chemical changes.
Heating
58
is an important step in processing of fruits and green vegetables and involves their exposure to high temperatures for a short period of time.
STEAM AND WATER HEATING / blanching
59
Is the partial removal of water from liquid food by boiling and is used to preconcentrate, increase the solid content, and to change the color of the food.
Evaporation
60
It is applied to process milk, starch, coffee, fruit juices, vegetable pastes, and concentrates, seasonings, sauces, as well as sugar processing.
Evaporation
61
The treatment of foods by heat is principally used in their preservation. It prevents bacterial and enzyme activity otherwise resulting in the loss of product quality.
PASTEURIZATION, STERILIZATION, AND UHT
62
the product is canned or bottled and then heat-treated in a retort in hot water or steam in either a batch or continuous operation.
Sterilization
63
Is applied in the processes of baking and roasting and involves both convective and radiative heat transfer to the surface of the food and conduction within.
Hot air
64
is used to improve eating quality by way of changes to both taste and texture of a food.
Baking –
65
Frying involves cooking food in edible at temperature typically in the region of 160°C to 190°C. Vegetable oils are normally used due to their edibility, stability to high temperature, and cost.
Hot Oil
66
Cooling and chilling are used to reduce the rate of biochemical and microbiological change in order to extend the shelf life of fresh and process foods.
Heat removal
67
involves reducing the temperature of the food from the processing to the storage temperature,
Cooling –
68
is essential to encourage certain desirable reactions to occur between the constituents and various emulsions.
Mixing
69
occurs when two liquids, which are not soluble to one another, are dispersed into fine droplets within each other.
Emulsions
70
used for mixed feed, blends of tea and coffee, dried soup, cake mixes, custard, and ice cream.
Solid/solid mixing
71
used for canned products, dough, and dairy products.
Solid/liquid mixing
72
refers to a combination of liquid and gas phases flowing together in a system, such as the experimental setup described in the provided document where a gas-liquid flow was produced using a mixer in the test section inlet.
liquid/gas mixing
73
is defined as a food which has not had an appreciable level of consumption or a process which has not previously been used.
Novel food
74
Such foods are required to be authorized according to the Novel Food Regulations legislation (EC) No 258/97 of the European Parliament.
novel food processing
75
The novelty and purpose of using high pressure instead of heat-as in conventional cooking-is to preserve and even improve food quality in terms of taste, flavor, texture, and color.
HIGH PRESSURE FOOD PROCESSING
76
is an umbrella term referring to the components, processing machines, and systems used to handle, prepare, cook, store, and package food and food products.
Food processing equipment
77
The primary function is to prepare the food material for further processing, and some of the unit operations performed including washing and separating.
FOOD PREPARATION EQUIPMENT
78
Are employed to reduce, enlarge, homogenize, or otherwise change the physical form of solid, semi-solid, and liquid food matter.
MECHANICAL PROCESSING EQUIPMENT
79
The term "__________" refers to the process of making something uniform or of the same consistency, usually by mixing or blending different components together.
homogenize
80
Can cause not only physical changes in the food material, but chemical, biochemical, and biological changes as well.
HEAT PROCESSING EQUIPMENT
81
refers to the machines and systems used to heat-mold, shape, or treat materials to achieve specific properties, textures, or forms. Common examples include induction heaters, kilns, and ovens.
HEAT PROCESSING EQUIPMENT
82
Aims to prevent or inhibit the spoilage and increase the shelf life of food products.
PRESERVATION EQUIPMENT
83
in the food industry refers to the machinery and devices used to extend the shelf life of food products by preventing spoilage and contamination. These equipment include temperature control systems, such as freezers and refrigerators, irrigation systems for drying, dehydrating, and sterilizing, as well as specialized containers and packaging materials for long-term storage.
PRESERVATION EQUIPMENT
84
Available in several forms like boxes, jars, battles, cans, etc.
PACKAGING EQUIPMENT
85
Can be used to measure the alcoholic content, density, color, and pH of alcoholic beverages.
ALCOHOLIC BEVERAGE ANALYZERS
86
ph means?
Ph – potential hydrogen
87
in the context of food refers to the acidity or basicity of a substance. In food, pH measures the concentration of hydrogen ions (H+) or hydroxide ions (OH-), which affects the taste, texture, and overall quality of the food.
Ph – potential hydrogen
88
Measure product density, temperature, current/fresh/inverted sugar concentrations, degree of inversion, and CO2 levels.
CARBONATED BEVERAGE ANALYZERS
89
Used to measure the fat, protein, and oil concentrations in food samples and detect the level of gluten in foods.
FOOD ANALYSIS EQUIPMENT
90
Detects the presence of pesticides in food samples.
PESTICIDE DETECTION INSTRUMENTS
91
Can be used to measure the colonies of microorganisms that have grown on a agar plate prepared from a sample.
CELL AND COLONY COUNTERS
92
are clusters of microorganisms that grow and thrive together.
Colony of microorganisms, also known as microbial colonies,
93
Used to provide a controlled environment for food safety.
Incubators
94
Detecting and analyzing light that is in the near infrared, visible, or near ultraviolet light areas of the electromagnetic spectrum.
CHEMICAL IMAGING SYSTEMS
95
Devices that used analysis of samples
CHEMICAL IMAGING SYSTEMS
96
Detect low levels of iron in food samples.
MAGNETIC ANALYZERS
97
are widely used in the food industry to detect and measure the presence and concentration of magnetic particles in various food products.
MAGNETIC ANALYZERS
98
Also known as moisture balances , are used to establish the percentage of moisture in food sample.
MOISTURE ANALYZERS
99
Either by weighing the sample before and after an evaporation process or by using an absorption spectrometer to analyze the gas emitted during evaporation to establish its content.
MOISTURE ANALYZERS
100
Devices that pass polarized light through a sample and measure the angle at which emitted light emerges.
POLARIMETERS
101
Are devices that measure the angle of refraction from light that is passed through a liquid, gel, or solid substance.
REFRACTOMETERS
102
Instrument that can measure the viscosity of a fluid and the behavior of fluids when shear or stress forces are applied to it.
RHEOMETERS AND VISCOMETERS
103
Are instruments that specifically measure the concentration of sugars present in a solution.
SACCHARIMETERS
104
Can be used to detect and measure the concentration of a substance within a liquid through acid/base titration.
TITRATION EQUIPMENT
105
Are additional equipment often employed in food quality applications include ovens, water baths, and dry baths.
OTHER EQUIPMENT
