1: food safety

Question 1

bacteria growth occurs when___

Answer 1

ph is neutrla nad concen of sugar and salt is wlo

Question 2

psychrophilic vs thermophilic vs mesophilic

Answer 2

cold loving vs heat loving vs lvoe mod temp

Question 3

virus

Answer 3

all food borne virus are trans via fecal oral route, cannot multiply in food
can service in fridge & cold temp

Question 4

fungi: contains mold, yeast & ___; best in __ & __ conditions
mycotoxins produced from ___ can contain grains, nuts & fruits
cause liver sw/ __ problems & ____ cancer

Answer 4

mushrom, sguar, moist
yeast
kidney
liver

Question 5

describe parasite

Answer 5

incoud eroundworms and flat worsm,
in raw / udnercooked foods
via food & water contam with fecals

Question 6

normal proteins found in animal tissues that can become infectious

Answer 6

prions

Question 7

food cotnaiing live microorg; appear gradually

Answer 7

infections. like salmon & listeria

Question 8

food containing microg that produce toxins int he gun

Answer 8

toxin mediate. .ike ecoli.

Question 9

describe intoxications

Answer 9

mirorg that produce toxins
occur within few hrs,
clostriudm botulimm

Question 10

4 steps to prevention

Answer 10

1. gov & consumers
2. 4Cs
3. HACCP
4. technology

Question 11

latent heat of fusion vs solidifcation

Answer 11

heat absorbed when solid -> liquid vs head released when liquid -> solid

Question 12

atmospheric P vs vapour P

Answer 12

downward P from atmosphere vs caused by (g)m molec hovering gabove the H20 surface; as it’s heated, more gas, more vaporu P

Question 13

oxalic acid: found in leaves of __, spinach & ___
goitrogens: in cabbage family &^ reduce __ activity
protease inhibitor: found in __, impact ___ digestion
hemmaglutinin: in soybean, ____, ____ ______; cause ____ to stick tgt

Answer 13

PLANT TOXINS

rhubarb, beat greens
thyroid
legumes, protein
peanuts, kidney beans ; RBC

Question 14

pasteurization vs ultra pasteurization

Answer 14

milk, juice & egg
72C for 15 sec and 63 for 30 min

VS 138C for 2 sec
so has a longer shelfline
UHT millk

Question 15

sterilization

Answer 15

100C/ for heating/steaming/canning low-acid food
destory mostly all microorg

Question 16

is cold pasteurization okay?

Answer 16

irridation. food doesnt become radioactive, kilsl abcteria wo hating the food.
okay to sold in stores.

Question 17

high pressure processing

Answer 17

reduce vegetative growth, spores
doesnt impact nutr/enzymatic actions
no preservatives used

Question 18

4 to 60C; optimal for bacteria growth

Answer 18

Danger Zone

Question 19

HACCP?

Answer 19

hazard analysis & Critical Control Points
= a systematic process to identify & control hazards; maybe microbiologucal, physc, chem
Devloped by Pilsbury for NASA

Question 20

within the Ministry & ___ ____
Health Portfolio consists of:
- Health CANADA
- __ __ __ of Canada
- Canadian Institute of ___ ___
- Patented __ __ Review Baord
- CFIA

Answer 20

Civil Services
Public Health Afgency
Research
Medicine Prices $
= Canadian Federal Inspection Agency

Question 21

CFIA

Answer 21

inspects food at a federal lvl; imported and exported
provincial, Public Health of Ontario; municipal public health units

Question 22

what is the 4C?

Answer 22

Clean
Cross contaminate: use separate cutting baords
Cook: outside the danger zone
Chill> never let food at room temp for more than 2 hrs

Question 23

divide hot foods into __, __ containers
cut large roasts into ___ portions
place soup itno __-___ bath
thaw in __, __ __, microwave

Answer 23

small, shallow
smaller
cold water
fridge, cold water

Question 24

what is special abt collodial dispersion>

Answer 24

btw a true solution and a suspension
dispersed particles are either large or small
les stable than a true solution and can form gell

Question 25

very unstable and can form large molec

Answer 25

suspension e.g oil dressing

Question 26

true solution

Answer 26

the dispersed phase is solute and the dispension medium is the solvent water is the most common solvent is evenly distributed and

Question 27

to calibrate use boiling temp. pressure cooker can push the BP of water baove 100C. T or F?

Answer 27

F. use freezing temp.

Question 28

distinct conduction vs convection vs induction vs infrared radiation

Answer 28

heat transmit via direct contact heat trasnfer via air and liquid use a high frequency induction coil energy as waves grilling

Question 29

hard water: temporary vs permanent

Answer 29

all calcium and magnesium Fe bicarbonate vs Fe sulfates Ca reduces hydragtion and softening capacity of beans when soaking

Question 30

sucrose vs lactose vs maltose in simple carb

Answer 30

glucseo + fructose vs sucrose + galactose + glucose glucose

Question 31

complex carb osnsist of- starch: amylose (__) __ (thickienign) glycogen: found in __ insoluble & soluble fibre: cellulose hemicellulose pectin, beta glucans

Answer 31

gelling, amylopectin liver

Question 32

sugar heated above its melting point vs sugar and ama. a

Answer 32

caramelization and maillard rxn in non-enzymatic brownign reaction

Question 33

lidpid: __, __ & __

Question 34

sat fat vs unsat fat

Answer 34

no 2x bond vs double bond: monounsat and polyunsat

Question 35

moelc unfolds, more unstable. later stage of denaturation, the denat protein forms gell or solid mass

Answer 35

denaturation and coagualtion