College Bowl food products

rendering

extraction technique involves heating and cooking of raw materials to liquify the fat to break down membranes or other structures that hold fat

beta casein

name the first human milk protein gene to be expressed in crops

TBA analysis

how do you measure oxidation in meat products?

Chymosin

what was the first food ingredient developed via genetic engineering techniques and approved by the FDA?

brandy

What is the impure distillation product of white wine

saccharomyces cerevisiae

What is the primary microorganism used for leavening of bakery products?

when a weak acid and conjugate base are present in the same food

When does buffering occur in foods?

Mojonier

What method is used to determine the fat content of milk?

sorbitol, manitol, galactitol, xylitol

Give the hydrogenation products of the following sugars: glucose, fructose, galactose, xylose

beef, pork and lamb

Meat Inspection Act involves which meats

6

How many teams will be competing in the college bowl finals in july

Quinine and caffeine

What 2 compounds are most commonly used as standards for bitterness in sensory evaluation?

270-290F

At what temperature is sugar syrup considered to be in a soft, cracked stage?

Pectin methyl esterase

What enzyme is responsible for making methanol in wine production?

Salting out is to add something that makes the globulins solubility decrease and salting in is to add something to increase solubility

Whats the meaning of salting in and salting out?

Pepsi-Cola

What was the first US consumer product sold in the Soviet Union?

75%

Alcohol which is 150 proof contains how much alcohol by volume?

Prion

Food radiation is capable of destroying all the following in food except

A brine is salt based, while a marinade is acid based

What is the difference between a brine and a marinade?

leuconostoc, lactobacillus, lactococcus, pediococcus, streptococcus

Name 5 general lactic acid bacteria

agrobacterium tumefaceins

Which of the following bacteria has been used to transfer DNA to food crops?

sake

What japanese wine is made from fermented rice?

-4C

What is the freezing point of milk?

Pink slime

what is the word given to fine beef trimmings often used as fillers in ground beef?

tumeric

What component of curry is responsible for its yellow color?

Vitamin A

Golden rice is enriched with what nutrient?

raisins, tomatoes, apricots, figs

Name 2 sun-dried fruits

6

How many geographic areas is the IFTSA divided into?

alkaline phosphatase

what enzyme is used to determine if milk has been accurately pasteurized?

color, age, marbling

What 3 qualities of meat are used to determine grading?

FL, TX, CA, AZ

Name 4 citrus producing states

Atlanta 1985

Where was the first college bowl competition and when?

aquatic food product devision

What is sea foods division of the IFT now known as?

sucrose, glucose, fructose

Name 3 types of sugars used in glazing?

pectin, water, sugar, acid

What 4 ingredients are needed to make jelly

Hawaii

Which is the only US state that produces coffee?

40F

Max temp for egg and dairy storage

sherry

which wine is deliberately oxidized?

What fish has the highest fat content?

salmon

detection of parasites

for what purpose is meat candling used?

braising

which of the following cooking methods would you obtain the greatest non-enzymatic browning?

albedo

The white inside of an orange peel, what is it called?

Lactobacillus sanfrancisco

Which organism is used in making sourdough bread?

pectin

What is the white or an orange peel a good source of?

australia

what continent does macadamian nuts originate

55

how many regional sections are there in IFT

betalain

Pigment found in beets

ethylen diamine tetracetic acid

EDTA?

no amylose

what gives waxy corn its properties

aspergillus oryzae

what microogranism is used to make koji in sake brewing

3.6%

If fermentable carbs are present when pickling food, what percent acid must be present to prevent growth of lactic acid bacilli and yeasts?

safron

The most expensive spice in the world

caproic acid

which compound contributes to the characteristic flavor of goat milk?

contains food for yeast like amylases and ammonium sulfate

Why does enriched flour rise more than whole wheat flour?

43

What is the number of student chapters of IFT

green, breakers, turning, oink, light red, red

what are the 6 stages of tomato ripening?

rennin - enzyme and adding acid - lowering pH

List two methods for making cheese

John Glenn, applesauce

first astonaut to eat in space

28000

How many current IFT members are there

vanilla planifolia and vanilla tahitensis

what are the 2 species of vanilla beans used in US food industry

white castle

what is the first hamburger chain of US

sucralose

what sweetener is a trichlore derivative of galactosucrose, and has 600 times the sweetness of sucrose

(keto)hexose monosaccharide

what type of sugar is fructose

does not stimulare insulin, more slowly absorbed, less cariogenic, readily soluble in water, sweetest in cold water, undergoes maillard browning reactions at lower temps

advantages of fructose over glucose

xylitol

what sweetener has the same calorie content and sweetness as sucrose, mat is non cariogenic

xylitol, sorbitol, mannitol, lactitol, maltitol, isomaltitol

Name 6 polyol sweeteners

Chicago

What city has hosted the most IFT annual meetings

soybeans, wheat, salt, water

what 4 ingredients are necessary for making soy sauce

taste buds

what are papillae

semolina flour

what type of flour has the highest protein content

2000

about how many taste buds does an adult human have>

rice

what grain is used as the substrate in the production of sake

15 billion

how many potatoes are grown in idaho annually

chemical, physical, biological

what are the 3 classes of hazards in the food supply

meat, poultry, seafood

HACCP procedures are now required by law for what foods

glutamic acid

what amino acid is the source of most flavor compounds in soy sauce

germany

from which country does reislig originate

millet, sorghum, rice, oats, corn

what 5 grains are in multigrain cheerios

thaumatin

what non-nutritive sweetener is derived from proteins without histidine

milk - 10%, semisweet - 15%, bittersweet - 35%

How much chocolate liquor must each of the following containg? milk, sweet, bittersweet

What pigment describes the bright red color of fresh meat?

Oxymioglobin

Name a variety of meat.

Liver, kidney, heart

What quality grade of beef has the greatest palatability characteristics?

Prime

What temperature should pork be cooked to?

150°F

What two proteins are responsible for meat pigments?

Myoglobin, hemoglobin

From which part of a beef steer does the porter house steak come?

The loin

How many kilograms of feed are required per kilogram of chicken produced?

2 kg of feed per kg chicken

What six items must be present on the label of meat products?

Name, Net Weight, Ingredient Statement, Company, Storage Instructions, Inspection Legend

Name the eight major cereal grains of commerce.

Oats, Rye, Corn, Wheat, Rice, Barley, Sorghum, Millet

Name four types of granulations of sucrose in the industry.

Confectioners AA, Manufacturers, Bakers Special, Brown Sugar

What is another name for corn gluten?

Zein

What is malt?

Sprouted barley

What is the optimum percentage of moisture for ready-to-eat breakfast cereal?

3-5% moisture

Name the organic acids found in apples, grapes, and oranges.

Apples - Malic Acid; Grapes - Tartaric Acid; Oranges - Citric Acid

From what part of the corn kernel does corn oil come from?

Germ

What is the principal functional protein in wheat flour?

Gluten