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Flashcards in Extra Deck (96):
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Grenadine was originally made with sugar water and what juice?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

31

Name the prolamine and glutelin proteins in wheat, corn and barley.

Wheat - Gliadin and Glutenin; Corn - Zein and Zeanin; Barley - Hordein and Hordenin

32

What is the difference in Kcal between high fructose corn syrup and sucrose?

None; they are the same

33

What is the malo-lactic fermentation, what microorganism carries it out and what is its purpose?

A. Fermentation of malate to lactate and carbon dioxide; B. Oenococcus oenos; C. to reduce the acidity of wine

34

The most common thickening agent in most sauces is "roux"? What are the three types of roux?

White, Blond, Brown

35

Batonnet, Tournée, Julienne and Chiffonade are what?

Knife cuts used in culinary preparation

36

What is the "ullage" in a bottle of wine?

The air space in the top of the bottle.

37

What is the difference between an herb and a spice?

Spice: Is the fruit of the plant. Spices are the berries, fruits, flowers, bark, seeds, and roots of plants or trees; Herb: Is the leafy part of the plant: leaves, stems, buds, or flowers.

38

A traditional cake made in New Orleans around Mardi Gras with a small plastic baby in the center is called what?

King Cake

39

What does a mirepoix consist of?

onions; carrots; celery

40

What is the name for the tall chefs hat with folds?

Toque

41

The Greek beverage Ouzo is flavored by what spice?

Anise

42

What neurotoxin from a bacterial foodborne pathogen may be inactivated by boiling?

Clostridium botulinum toxin

43

A 603 X 700 metal container has what dimensions in inches and what is the common name for such a container?

6 and 3/16 inches in diameter by 7 inches tall, No. 10 can

44

Benzene rings with attached hydroxyl groups are called what?

Phenolics

45

What are three varieties of olives used for food and oil?

Mission; Ascolano; Seveillano; Manzanillo

46

Vinegar strength is measured in grains. What is a 1 grain equal to?

0.1% acetic acid (OR 10 grains = 1% acetic acid)

47

In brines, salt is measured with a salometer; what is 1° Salometer equal to?

1% of saturated NaCl solution (OR 0.265% salt = 1 degree salometer)

48

What microorganism is responsible for the surface ripening of Brick, Limburger, and Muenster cheeses, among others?

Brevibacterium linens

49

Reiter's syndrome may be a sequalae of a primary foodborne infection. What is another name for Reiter's syndrom? List two potential bacterial pathogens involved with the syndrome.

Reiter's syndrome may be a sequalae of a primary foodborne infection. What is another name for Reiter's syndrom? List two potential bacterial pathogens involved with the syndrome.

50

What is Taq polymerase and for what is it named?

A. It is a thermostable DNA polymerase; B. Thermus aquaticus (a bacterium)

51

A psychosis characterized by amnesia or false memories and is caused by deficiency of Vitamin B1 or thiamine is called what?

Korsakoff's syndrome

52

For what food is the Haugh unit used to indicate quality?

Eggs

53

What commercial product was first produced in 1947, weighed 750 pounds, and was patented by the Raytheon Co.?

Microwave oven

54

Which of the following avacado variety makes up 95% of the California crop: A. Bacon, B. Fuerte, C. Hass, D. Zutano

C. Hass

55

What company produced the first canned ham in 1926.

Hormel

56

Neutron scattering is a technique that could be used to study the structure and functionality of molecular food components in real time. What is a common type of elastic neutron scattering?

Small-angle neutron scattering (SANS) OR spin echo small-angle neutron scattering (SESANS)

57

Name the principle antimicrobial component of the following: thyme, oregano, cinnamon, cloves

thymol, carvacrol, cinnamic aldehyde, eugenol

58

"Feeding Tomorrow" is the new name for what organization?

The IFT Foundation

59

Korsakoff's syndrome, an irreversible psychosis characterized by amnesia and confabulation or false memories is caused by deficiency of what B vitamin

Thiamine or Vitamin B1

60

What are two things Auguste Escoffier known for creating?

Brigade system (order of ranking for chefs), Mother sauces, Le Guide Cullinaire

61

What is a “Mother Sauce” or “Leading Sauces”?

The basic sauces in which many other sauces are derived.

62

What are four “Mother Sauces” or “Leading Sauces”?

Espangnol/demi-glace/brown; Marinara/Tomato; Warm Butter/Hollandaise/Béarnaise; Velouté/Béchamel/White; Emulsion Sauces: mayonnaise

63

What does “Nappe” mean?

Thickness of sauce on the back of a spoon

64

In the culinary world, the most common thickening agent in most sauces is called what?

Roux

65

What are the three types of roux? Give example dishes for each roux.

White: potatoes au gratin; Blond: Macaroni-n-cheese; Brown: Gumbo

66

Name six knife cuts used in culinary.

Batonnet; Julianne; Massive wand; Tournée; Rondelle; Brunoise; Chiffonade; Flute

67

In knife skills what is the proper name for the waffle cut that is commonly used for potatoes?

Gaufrette

68

What is the name of beer that is typically brewed in March and stored until fall?

Oktoberfest/Marizen

69

What color wine can be made from a Chardonnay grape?

White, red, or rose

70

What is the purpose of searing meat?

For maillard browning and caramelization to improve the meat flavor, texture, and appearance; Does not seal in the juices.

71

What is the difference between an herb and a spice?

Spice: Is the fruit of the plant. Spices are the berries, fruits, flowers, bark, seeds, and roots of plants or trees; Herb: Is the leafy part of the plant: leaves, stems, buds, or flowers.

72

What is a “quick bread”?

A quick bread is named because of the small amount preparation and unlike yeast bread does not involve any proofing or rising. Does not have any yeast.

73

In the US, what is a King Cake, where is it made and what time of the year is it usually made?

What: A cinnamon-roll like cake inside with sugary icing with traditional Mardi Gras colored sprinkles (yellow, green, and purple) on the outside. A small trinket is placed in the middle of the cake and is usually a small plastic baby; Where: Louisiana; When: Mardi Gras

74

In Europe (France, Belgium, Switzerland, Portugal, Spain, Greece, Cyprus, Bulgaria), what does the “King Cake” represent?

Associated with the festival of Epiphany in the Christmas season

75

What are the four ingredients in yeast bread?

Wheat, water, salt, yeast

76

What is a consommé?

A clear soup made from clarified stock by using meats, egg white, and vegetables (a.k.a., RAFT) resulting in an intensely flavored amber color clear liquid with a distinct flavored body

77

What is the process of making a consommé?

Addition of brown meat, vegetables, and egg whites (RAFT) added to a stock; placing the stockpot half way on the burner to create a convection of the liquid; the raft clarifies the stock.

78

What is a “bouquet garni”?

This is a collection of aromatics that is typically tied together in either a: sachet, or leak greens, or celery stock.

79

What does a mirepoix consist of?

50% onions; 25% carrots; 25% celery

80

What is the difference between a mirepoix and a trinity?

A trinity is commonly found in the New Orleans. A trinity has equal amounts of celery, peppers, and onions. A mirepoix has 50% onions, 25% carrots, and 25% celery.

81

What is the name for the tall chef hat with the folds in it and what do the folds represent?

Toke; The different ways he/she can cook an egg

82

What is the name of the classification systems for chefs?

Michelin star system

83

What are the basic levels a chef called?

Certified; Executive; Master

84

What is the difference between poaching, simmering, and boiling of water?

The temperature; Poaching: 160°F-180°F; Simmering: 185°F-200°F; Boiling: 212°F; *note: Foods simmer and poach at different temperatures.

85

What type of cooking uses an electric or ceramic element heated to such a high temperature that it gives off waves of radiant heat that cook the food?

Infrared cooking.

86

What type of dry-heat cooking methods uses radiant heat from an overhead source to cook foods?

Broiling

87

Who is credited with the invention of Haute/Grande cuisine?

Antoine Carême

88

Sorghum syrup is often mistakenly called this:

Molasses

89

What is the name of the company that is the number one producer of baked beans in the US and where is it located?

Bush Brothers and Company, Knoxville, Tennessee

90

The toxin from Clostridium botulinum impairs nerve function by blocking release of what?

Acetylcholine

91

The Bostwick viscometer was invented for use with what types of products?

Ketchup/tomato sauce

92

A 303 X 406 can has what diameter in inches?

3 and 3/16 inches

93

Benzene rings with attached methoxyl groups are called what?

Anisole

94

The term "culinology" is a trademark of what organization?

Research Chef's Association

95

What are five parts of a knife?

Butt, tang, handle, heel, Spine, point, tip, edge, and bolster.

96

What is the primary ingredient in the Greek dish, moussaka?

Eggplant