Food Science

As popcorn heats, the __ inside each kernal expands. Pressure builds causing it to pop.

Water

Mouthfeel,one of several sensory sensations that contribute to the perception of lovaor, is influenced by a foods:

Temperature

The preventative food safety concept called ___ ha seven principles.

HACCP

Cream produces foam or whipped cream because of its viscosity and it ________________.

has a low surface tension

Cell division

most reproduction is by

To stabilize liquids in some foods, _____ such as citric acid, maltic acid, and tartaric acid, are added to surround metal ions and prevent them from catalyzing the oxidation of unsaturated fatty acids.

sequestrants

When a food is labeled Calorie Free, this means that the food has:

Less than 5 calories per

serving

Which of the following food component is primarily derived from red meat and poultry?

protein

RDA

suggested levels of nutrient

intake to meet the needs of

most healthy people

_____________ is the basic sugar molecule from which all other carbohydrates are built.

glucose

_____ is a carbohydrate in some fruits that has the ability to form gels.

Pectin

Common food poisoning can be avoided by taking simple preventative steps. Which of the following steps is the most important?

cleanliness

Fermentation is a production step in the process of making _____.

vanilla

It takes approximately ______ pounds of milk to make 1 pound of butter.

22.8

As eggs age, the egg white becomes thinner because the pH of the egg:

becomes more basic due to decreased carbon dioxide levels inside of the egg

Oscar Mayer markets a product called Fast Franks that is a microwavable hot dog in a bun. One serving, equivalent to 1 hot dog with bun, contains 19 grams of fat, 5 grams of saturated fat, 45 mg of cholesterol, 790 mg of sodium, 21 g of carbohydrates, 1 gram of dietary fiber, 5 grams of sugar, and 10 grams of protein. One serving would be equivalent to ___ calories.

295

_____ is an effective antioxidant that is used in many food products to prevent fat from oxidizing and developing off flavors

BHT

_____ is a pathogen that grows under anaerobic conditions and is a concern in canned food products.

Clostridium botulinum

The presence of Listeria monocytogenes in Bologna is an example of a _____ in food.

biological hazard

Hot dogs, cold cuts, and soft cheeses are ready-to-eat foods that have been known to be responsible for foodborne outbreaks due to _____. This organism can survive at greater temperature extremes than most other organisms.

Listeria monocytogenes

The butterfat content of table cream is approximately ________.

38 to 40 percent

A bacteria that can contaminate poultry products and cause foodborne illness in humans is ________.

Salmonella

what is pectin?

polymers of D-galacturonic acid linked alpha1-4 that have various amounts of methylation on carbon #6 (high Methoxy pectin)

In an experiment for a whipped cream company, a scientist tested whipping the cream in a metal or plastic vat to determine which was best for whipping cream. For this experiment, the bowl material would be considered a(n):

independent variable

Nutrient requirements

vary with the type of organism, but most foods provide high nutrient availability for microorganisms

Refrigeration

involves storing food at an approximate temperature of 4 C

Carotenoids

fat soluble ranging from

yellow to red-orange

Identifying critical control points is an important principle of:

HACCP

Sugar is considered ______________________________.

a compound

Proteins:

build and repair body tissue

A food technologist is formulating a low carbohydrate pasta. They need to select a grain that has the highest amount of protein and lowest amount of carbohydrates. Which grain should they use?

hard wheat

The color of maple syrup is the result of a _____ between a monosaccharide and an amino acid normally found in the sap of the maple tree.

Maillard reaction

Product development

flavor, texture, shelf-life

(preservatives), fortification

Sugar, one of the most common sweeteners in the world, is derived primarily from:

sugar canes and sugar beets

Cream creates a better foam than milk because

its more viscous than milk

A microorganism that causes a food borne illness is called a:

pathogen

The process that changes the shape of a protein molecule without breaking its covalent bonds is called:

denaturation

Aerobes

require oxygen

Freeze drying food is based on the phase change called:

sublimation

Which of the following is NOT a carbohydrate?

meat

Which of the following is not a primary function of protein?

provides good and readily available source of energy

Which of the following work together to maintain chemical, fluid, and electrical balance between tissue cells and blood?

sodium and potassium

A food contains 8 grams of fat, 4 grams of carbohydrates, and 5 grams of protein. That would be equivalent to ___ calories

108

What are inhibitors?

are chemical compounds that slow the growth of microbes

The length of time cottage cheese can be safely stored refrigerated before deteriorating is known as:

shelf life

_____ is a microorganism that may be found in the body's nasal passages and on the skin. If perishable food contaminated with this organism is allowed to sit at room temperature for an extended period of time, this organism produces a toxin that causes foodborne illness.

Staphylococcus aureus

The demand for which of the following food products would go up the least if per capita income increased significantly?

dairy products

An additive that can keep a compound, mixture, or solution from changing its form or chemical nature is called a:

stabilizer

Enzymes

are largely responsible for he digestion and breakdown of food molecules into absorbable units and are protein molecules that cause chemical reactions to occur without being altered in the process

Protozoa

are single-celled eukaryotes; classified by their morphology, locomotion and life cycle; they do not grow in foods, but are parasites that require a host to complete their life cycle

Calcium or sodium propionate is added to bread to inhibit:

the growth of mold

Denaturation

a process that changes the shape of a protein molecule without breaking its peptide bonds

The main purpose of blanching vegetables would be:

to inactivate plant enzymes

Molds

multi- or unicellular eukaryotes

The yeast used in making bread products is:

Saccharomyces cerevisiae

The carbon dioxide dissolved in a can of soda is a:

solute

Which mineral is added to most drinking water in the United States to assist in tooth development?

fluorine

The use of food additives in the US is regulated by the:

Food and Drug

Administration

To assess the effectiveness of a heat treatment when processing food, companies use a _________________________ which is a graph that plots microbes killed against time at a particular temperature

thermal death time curve

Lipids

defined as chemical compounds that are soluble in organic solvents but not soluble in water

Very low-density lipoproteins

carry cholesterol and TGs

from liver to body

Salt and sugar

the most common preservatives that work by decreasing water activity

Application efficiency of pesticides can be improved by

scouting fields

Pickling

requires the use of vinegar and other acids

The amount of foods and food service that would be bought at a given price is called ________.

demand

________ means that the product contains bacteria that can make more of the product.

active culture

Once food production operations are finished, a sanitation crew will remove all visible dirt, grime, and grease. This step is also called:

cleaning

Cream is classified by the amount of fat it contains. Light whipping cream must contain _____ percent fat.

30-36%

What substance do potatoes contain which can cause severe reactions in people?

Solanine

Microwaves do not affect all molecules equally. They have the greatest effect on _____ molecules.

water

Which of the following foods would be exempt from nutritional labeling?

coffee

If Joe's daily intake is 2000 calories and he consumes a candy bar that contains 220 calories, what percent of Joe's calorie intake is in that candy bar?

11%

Osteoporosis

a condition caused by a

calcium deficiency which results in porous, brittle bones and a loss of bone density

Antioxidants perform all of the following except:

Prevent protein degradation

All meat should be cooked to the following temperature to kill Salmonella species:

145 F

A food additive that promotes or produces a desired physical state or texture is called a(n):

formulation aid

Yogurt is made with ________.

bacteria

_______________ is a process of preserving food through a combination of partial drying and freezing.

Dehydrofreezing

Why should you be concerned about excessive use of black pepper

it can become a strong

carcinogen

Good Manufacturing Practices are used to:

evaluate the design of food

processing plants

To obtain the most reliable sensory information from people about a food product, it is recommended that sensory scientists hold sensory evaluation panels in:

late morning or

midafternoon

To prevent or slow oxidative rancidity in a food product, a food processor could _______

prevent light transmission

through the use of opaque or non-light-transmitting packaging

To stabilize liquids in some foods, _____ such as citric acid, maltic acid, and tartaric acid, are added to surround metal ions and prevent them from catalyzing the oxidation of unsaturated fatty acids.

sequestrants

Fat soluble vitamin

vitamins that are absorbed and transported by fats; includes vitamins A, D, E and K

_____, in the form of carotene, is found in large amounts in carrots, sweet potatoes, and apricots.

Vitamin A

How much food from the meat and beans group is recommended for teenagers?

5 to 6 oz.

A food contains 11 grams of fat, 6 carbohydrates, and 8 grams of protein. That would be equivalent to ___ calories.

155

You are developing a new food product that requires a rapidly dissolving sugar. Given a choice of using equal amounts of granulated sugar, brown sugar, powdered sugar, or a sugar cube, which type of sugar would dissolve the fastest?

powdered sugar because it

has more surface area per

gram of solid

Potato chips are commonly sealed in packages flushed with pure nitrogen to minimize oxidation that would lead to unpleasant flavors, otherwise known as:

rancidity

_____ flourish in environments of high osmotic pressure, or low water activity, and are responsible for spoilage of dry fruits, fruit juices, and maple syrup.

Osmiophilic yeasts

In the process of freezing food, _____ in the food product if a slow freezing process is used.

large ice crystals will form

Obesity

weighing twenty percent or more above desirable weight for height; in an adult, obesity is defined as a body mass index of 30 or more

_____ is one of the top 8 foods that account for 90% of food-allergic reactions.

peanut

Major program(s) used by food processors to assure foods aren't contaminated during processing is (are):

GMPs and HACCP

Amino group

two atoms of hydrogen and

one atom of nitrogen and is

written - NH2

what are preservations?

these work by slowing,

stopping or killing microbes

High-quality protein

a protein that contains all the

essential amino acids

When a food scientist appraises a food using sight, smell, taste and possibly touch, this is often referred to as:

sensory evaluation

Iron is important in the diet for the development of _______.

blood

Myoglobin

the primary pigment in meat