Food, Nutrition, and Dietetics Mock Board Review Flashcards

Vocabulary flashcards covering core food science principles, regional Filipino culinary items, food preservation methods, and institutional management principles.

Miki

Flat yellow noodles made from wheat flour, lye, and salt.

Syneresis

The weeping out of liquid from a gelatinized starch gel during prolonged storage.

Clostridium botulinum

A bacterium producing neurotoxins causing food intoxication that can be completely destroyed only at $121^\natural\text{C}$ (or $121^\text{o}\text{C}$).

Waxy Rice

A variety of rice high in amylopectin content that does not form a rigid gel.

Nitrosomyoglobin

The pigment compound responsible for the desirable pink color formed in cured meats.

Rhizopus

The genus of microorganism used in the fermentation process to produce tempeh.

Osmophilic Microorganisms

Microorganisms capable of growing in high-sugar environments such as orange marmalade.

Bound Water

Unfrozen water present in frozen foods that cannot freeze due to structural association with food molecules.

Freezer Burn

Surface desiccation and deterioration caused when unwrapped or uncovered food items are stored at low temperatures.

Hurdle Concept

The practice of ensuring multiple preservation factors are in place simultaneously to prevent the growth of microorganisms.

Radura

The international symbol required on packaging to indicate that a food product has been irradiated.

Flat Sours

Deterioration of canned food products resulting from undercooling, characterized by thermophilic microbial growth without gas production.

Sulfur Dioxide

A food additive chemical used to prevent both enzymatic and non-enzymatic discoloration in processed foods.

Jam

A sweetened fruit concentrate produced exclusively from crushed fruit pulp.

Dinakdakan

A regional Filipino pork dish recognized as the Northern Philippines version of sisig.

Moron

A specialty rice cake (suman) from Leyte flavored with chocolate.

Pinangat

A traditional dish from Camalig, Albay made of gabi (taro) leaves wrapped around ingredients and cooked in coconut milk.

Inun-unan

The Visayan regional equivalent of paksiw na isda (fish simmered in vinegar and spices).

Pull Date

The final recommended calendar date for retail sale of a food product.

Tisanes

Infused herbal beverages made from plants and herbs other than Camellia sinensis.

Béchamel

A white sauce prepared from milk and a white roux, referred to as the mother of all white sauces.

Bouquet Garni

A bundled selection of fresh culinary herbs added to flavor stews, casseroles, and sauces during cooking.

Esprit de Corps

A management principle focused on fostering team spirit, harmony, and unity among personnel.

Span of Control

The administrative principle regarding the maximum number of direct subordinates a manager can effectively supervise.

Six Sigma

A structured, data-driven methodology aimed at eliminating defects in manufacturing or operational processes.

Salamander

A specialized overhead broiler utilized in commercial kitchens for browning and grilling.

Banh Mi

A Vietnamese sandwich characterized by French culinary influence through its use of a baguette.

Invert Sugar

A mixture of equal parts glucose and fructose created by the acid hydrolysis of sucrose.

Oven Spring

The sudden, rapid expansion of yeast dough during the initial minutes of baking.

Hydrolytic Rancidity

The breakdown of fats into free fatty acids and glycerol caused by reaction with water or enzymatic activity.