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Flashcards in Extra Deck (96)
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1

Grenadine was originally made with sugar water and what juice?

Pomegranate

2

Traditional Greek yogurt production requires what step and removal of what milk component

Straining or concentration; whey (and/or lactose)

3

A Scottish dish that consists of the heart, liver, and lungs of a sheep and boiled in the stomach of the animal is called what?

Haggis

4

This Chinese delicacy is made from saliva of the male white-nest or black-nest swiflet.

Bird's Nest Soup

5

In 2009, the microwave was approved for what process by the FDA?

sterilization of low acid foods in hermetic containers

6

What was the name of the two brothers who owned the first McDonalds and where was the restaurant located?

Dick and Maurice McDonald; San Bernadino, California

7

This Filipino dessert dish contains such unusual ingredients as kidney beans, garbanzo beans, purple yams, and plantains

Halo Halo (pronounced "hollow hollow")

8

What is the purpose of adding sodium aluminum sulfate or potassium aluminum sulfate to pickles?

Improve crispness and firmness

9

Which of the following is a non-climacteric fruit? A. Avocado, B. Grapefruit, C. Banana, D. Mango

B. Grapefruit

10

The IFT award, first given in 2004, that honors a member for development of industry/government/academia cooperative organizations was named after what Rutgers University Food Microbiologist?

Dr. Myron Solberg

11

The formation of metmyoglobin can occur when myoglobin undergoes oxidation which converts the iron atom to what state?

Ferric (Fe+3)

12

For what product did Clarence Birdseye develop a rapid freezing system?

Fish

13

How many species of Salmonella are recognized at this time and what are they?

2; enterica AND bongori

14

Guillain-Barré Syndrome is a sequela most associated with what foodborne pathogenic bacteria?

Campylobacter jejuni

15

The BRC Global Standards for Food Safety are currently used by some companies in the food industry. What does "BRC" stand for AND what is the standard related to?

British Retail Consortium; third party audits or certifications

16

For what city is the Norwalk virus named?

Norwalk, Ohio

17

From what gram-negative bacterium was Taq polymerase first isolated?

Thermus aquaticus

18

What polyene macrolide antibiotic is used to prevent mold growth on cheese AND what microorganism produces it?

Natamycin; Streptomyces natalensis

19

SNPs ("snips") are DNA sequence variations that occur when a single nucleotide in the genome sequence is altered? What does SNP stand for?

Single Nucleotide Polymorphisms

20

There have been several reports of this bacterial foodborne gastroenteritis caused by consumption or handling of the ethnic food chitterlings.

Yersinia enterocolitica

21

Gliadin of wheat and zein of corn and are what type of proteins?

Prolamine

22

What are three conditions necessary to allow growth of lactic acid bacteria and production of successful vegetable fermentations:

Low temperature, Establishment of anaerobic conditions via Air exclusion, Salt addition

23

What are the three of the five stages of getting a chicken to the processing plant?

Breeder flock; Pullet farm; Breeder farm; Hatchery; Broiler Farm

24

What are two viruses commonly used as surrogates for human norovirus and why are they used?

Feline calicivirus and Murine Norovirus (Tulane virus is acceptable); because human norovirus cannot be cultivated in tissue culture (or in the lab)

25

What are the four steps in risk assessment modeling?

1. hazard identification, 2. exposure assessment, 3. hazard characterization, 4. risk characterization

26

Name five each of climacteric and nonclimacteric fruitsClimacteric:

Climacteric: Apple, Apricot, Avocado, Banana, Breadfruit, Fig, Guava, Mango, Papaya, Passion fruit, Peach, Pear, Plum Sapote, Tomato, Watermelon. Nonclimacteric: Blueberry, Cacao, Cherry, Cucumber, Grape, Grapefruit, Lemon, Litchi, Melon, Olive, Orange, Pineapple, Strawberry, Tamarillo

27

What are the three main parts of a grain or kernel?

Bran, Endosperm and Germ

28

In the amyloplasts of cereals, starch granules are present as: a. Simple, b. Compound, c. Both

c. Both

29

What enzyme is responsible for starch synthesis?

Starch synthase (Granule bound and soluble)

30

Name a starch debranching enzyme.

Pullulanase or isoamylase