Exam 1

Question 1

food technology

Answer 1

application of food science

Question 2

canning and freezing

Answer 2

fairly new processes that came during industrial revolution

Question 3

benefits of canning

Answer 3

consumer convenience, low food cost, variety, safety

Question 4

responsibilities of food scientists

Answer 4

basic research, product development, quality assurance

Question 5

beverage

Answer 5

drinkable liquid consumed for a variety of reasons

Question 6

common sweeteners for beverages

Answer 6

sucrose & high fructose corn syrup

Question 7

sucrose inversion

Answer 7

sucrosse molecule in solution comes apart yielding glu + fru

Question 8

which is the sweetest: fru, sucrose, or glu?

Answer 8

fru

Question 9

parts of a kernel of grain

Answer 9

endosperm, bran layer, germ

Question 10

fortify

Answer 10

adding nutrients that weren’t originally present in the food

Question 11

enriched

Answer 11

nutrients were removed during processing and added back in

Question 12

biological value

Answer 12

the amount of nitrogen derived from food protein

Question 13

bioavailability

Answer 13

the degree to which nutrients are digested and absorbed in the body

Question 14

what influences bioavailability?

Answer 14

food source and processing

Question 15

leavening

Answer 15

production of gases that leads to aerated texture

Question 16

biological leavening agents

Answer 16

yeast

Question 17

chemical leavening agent

Answer 17

baking soda, baking powder, ammonium bicarbonate

Question 18

what do leavening agents do?

Answer 18

produce CO2 and steam, which increases volume and an open, crumb texture

Question 19

divisions of baked products

Answer 19

low fat calories (bagels, biscuits, bread)

high fat calories (cakes, cookies, donuts)

Question 20

fruit

Answer 20

fleshy or pulpy plant part eaten as a dessert due to its sweetness

Question 21

vegetable

Answer 21

plant or plant part that is served either raw or cooked as part of the main course of the meal

Question 22

vegetable-fruit

Answer 22

fruit part of a plant that is not sweet, served with the main course of a meal, like cucumbers, squashes, and tomatoes

Question 23

ripeness

Answer 23

optimum or peak condition of flavor, color, and texture

Question 24

maturity

Answer 24

condition of a fruit when it is picked

Question 25

infusion

Answer 25

use of heat and pressure to force fru in to replace water; increased flavor, color, and texture

Question 26

meat

Answer 26

edible flesh and organs of animals

Question 27

meat by-products

Answer 27

organs and glands such as liver, heart, brains, thymus, and intestines

Question 28

myosin

Answer 28

thick filaments

Question 29

actin

Answer 29

thin filaments

Question 30

how do muscles work?

Answer 30

actin and myosin form crosslinks and contract in the presence of ATP and calcium

Question 31

emulsion

Answer 31

2 phase system: one phase is dispersed in the other as fine droplets, where main components are lipids and water

Question 32

o/w

Answer 32

oil in water emulsion: smaller amount of oil is dispersed as tiny droplets in water

Question 33

w/o

Answer 33

water in oil emulsion: small amount of water dispersed in larger amount of oil

Question 34

comminuted meat emulsions

Answer 34

finely chopped meat mixed with water, fat, additives

Question 35

emulsifying agents prevent

Answer 35

separation of fat and water

Question 36

types of seafood

Answer 36

finfish (have backbone and fins) and shellfish (includes crustaceans and mollusks)

Question 37

why are fish so perishable?

Answer 37

1. fish flesh is sterile before death 2. pH of fish muscle doesn't drop much, resulting in more fermentation for bacteria 3. fish lipids are highly polyunsaturated (easy to oxidize)

Question 38

which is responsible for the fishy odor that indicates deterioration of fish: TMAO or TMA?

Answer 38

TMA

Question 39

yolk of an egg is high in ____ while white is high in ____

Answer 39

fat & cholesterol; proteins

Question 40

pasteurization kills all ___ bacteria but only 95-99% of ___ bacteria

Answer 40

pathogenic; non-pathogenic

Question 41

fluid milk classifications

Answer 41

whole milk, reduced fat milk, low-fat milk, fat-free

Question 42

other varieties of milk

Answer 42

cultured milk, evaporated milk, sweetened condensed milk, UHT, nonfat dry milk

Question 43

homogenization & its effects

Answer 43

prevents separation of fat and water; creamier texture, whiter color, blander flavor

Question 44

cheese

Answer 44

concentrated dairy food obtained by draining whey after coagulation of casein

Question 45

how is cheese made?

Answer 45

an enzyme (rennin) or acid (LAB) coagulates the casein in milk to produce solid cheese curd and the whey is drained

Question 46

ripening (cheese)

Answer 46

changes in physical and chemical composition following casein precipitation

Question 47

types of cheeses

Answer 47

natural (hard and soft varieties) | process

Question 48

what is pI?

Answer 48

pH at which net electrostatic charge is zero (allows proteins to bond and form curd)

Question 49

cheddaring

Answer 49

repeated cutting of the curd and whey draining to achieve the desired moisture content

Question 50

process cheese

Answer 50

natural cheese + emulsifying salt blended together during heating

Question 51

ice cream

Answer 51

emulsion of dispersed and clustered fat droplets

Question 52

butter is made from

Answer 52

cream separated from milk by churning (breaking an o/w emulsion)

Question 53

churning

Answer 53

mechanical rupture of protein film surround fat globules prevents coalescence

Question 54

margarine is made by

Answer 54

churning various fats with cultured, pasteurized nonfat milk or whey

Question 55

what is the most important factor in melting?

Answer 55

fat composition

Question 56

more saturated fat means ___ melting point | more unsaturated fat means ___ melting point

Answer 56

higher | lower

Question 57

adding sucrose ___ boiling point

Answer 57

increases

Question 58

crystalline candy

Answer 58

rapid cooling with agitation results in small, fine microscopic sugar crystals with smooth texture

Question 59

noncrystalline candy

Answer 59

formation by slow cooling without agitation + corn syrup and cream of tartar

Question 60

what does cream of tartar do for candy?

Answer 60

lowers pH of syrup

Question 61

meat toughness is related to

Answer 61

collagen content

Question 62

sterilization

Answer 62

destroys all microbes; products are shelf-stable until opened

Question 63

food science

Answer 63

raw food materials and their behavior during formulation, processing, packaging, storage as consumer food products

Question 64

food composition

Answer 64

substances or components found in a beverage or food

Question 65

key nutrients

Answer 65

proteins, lipids, carbohydrates, water, vitamins, minerals