Final Exam Flashcards
(252 cards)
1
Q
“A product containing no artificial ingredient or added color and is only minimally processed.”
“Nothing artificial or synthetic has been included in or has been added to food that would not normally be expected in that food”
A
Natural foods
2
Q
Natural fertilizers, eco-friendly pest control, protect soil and water
Roam freely outdoors; protect animal welfare, no growth hormones or antibiotics
No GMOs, traced from farm to store, no artificial colors, flavors or preservatives
A
Organic foods
3
Q
Plant crossbreeding; WWII
A
Green revolution
4
Q
GMO means…
A
Genetically Modified Organisms
5
Q
8 major food allergies…
A
Milk, eggs, fish, shellfish, peanuts, tree nuts, soy, wheat
6
Q
What is a functional food?
A
Nutraceuticals
Ex. beta-glucan
7
Q
Chemical compounds in some plants that have biological activity that may contribute positively to human health
A
Phytochemicals
8
Q
Less than 5 cals
A
Calorie free
9
Q
40 cals or less
A
Low calorie
10
Q
25% less cals than original product
A
Reduced calorie
11
Q
Less than 0.5 sugars and no ingredient that is a sugar
A
Sugar free
12
Q
25% less sugar than original product
A
Reduced sugar or less sugar
13
Q
No sugar or sugar-containing ingredient added during processing or packaging
A
No added sugar
14
Q
Less than 0.5g fat and no ingredient is fat
A
Fat free
15
Q
3g fat or less
A
Low fat
16
Q
1g or less of saturated fat, and 15% or less of the calories coming from sat. fat
A
Low in saturated fat
17
Q
Less than 10g of fat, 4.5g of saturated fat, 95mg of cholesterol
A
Lean
18
Q
Less than 5g of fat, 2g of saturated fat, and 95mg of cholesterol
A
Extra lean
19
Q
At least 50% less fat than the regular product
A
Light (lite)
20
Q
Less than 2 mg of cholesterol and no ingredient that contains cholesterol
A
Cholesterol free
21
Q
20mg or less of cholesterol
A
Low cholesterol
22
Q
At least 25% less cholesterol than original product
A
Reduced cholesterol
23
Q
Less than 5mg of sodium and no ingredient that is sodium chloride or contains sodium
A
Sodium free
24
Q
35mg or less of sodium
A
Very low sodium
25
140mg or less of sodium
Low sodium
26
At least 25% less sodime than original product
Reduced sodium
27
At least 50% less sodium than original product
Light or lite sodium
28
50% less sodium than normally added
Lightly salted
29
20% or more of the DV for fiber
High fiber
30
10-19% of the DV for fiber
Good source of fiber
31
Energy required to change substance into solid state
Water = 333.55joules/gram; 80cal of energy
Heat of fusion
32
Unit of energy that is defined as the amount of heat needed to raise the temperature of 1g of water by 1C
Calorie
33
1 food calorie =
1000 physical calories
34
Heat energy absorbed in the conversion of water to steam
Heat of vaporization
35
The boiling point drops 1 degree for every...
500-foot rise
36
Water that is bound to other substances
Bound water
37
Amount of water in food
Water content
38
Measures availability of unbound or free water that can support microbial growth
Water activity
39
Contains salts of Ca and Mg
Hard water
40
Treated with lime or ion exchange resins
Soft water
41
Energy transferred to food thru physical movement
Mechanical
42
Direct transfer of heat energy from its source to the surface of the food
Radiant
43
Uses cooktop-containing coil that creates a changing magnetic field that interacts with iron in cookware
Induction
44
Thermal energy transmitted directly from heat source when it contacts the pan
Conduction
45
Transfer of heat by the circulation of currents of hot air or liquid resulting from change in density
Convection
46
Effort of pressure to be in gaseous state rather than liquid state
Vapor pressure
47
Loss of molecules from a liquid that occurs at the surface as a result of vapor pressure
Evaporation
48
Tendency of liquid surfaces at rest to shrink the minimum surface area possible
Surface tension
49
A mixture of different substances
Dispersion
50
Phase in which the substance is suspended
Continuous phase
Ex. Water in milk
51
Liquid dispersed in droplets in another liquid
Emulsion
52
Solid dispersed in a liquid
Sol
53
Liquid in a solid medium
Gel
54
Gases dispersed in a medium-like liquid
Foam
55
3-10 monosaccharide units
Ogliosaccharides
56
Glucose is a...
aldose
57
Fructose is a...
ketose
58
Galactose is a...
aldose
59
Mannose is a...
aldose
60
Gulose is a...
aldose
61
Sorbose is a...
ketose
62
L or D-sugar is biologically active
D-sugar
63
5C sugars...
Ribose, arabinose, xylose
64
FODMAP means...
Fermentable Ogliosaccharides, Disaccharides, Monosaccharides and Polyols
65
Polysaccharide composed of glucose units (a-1,4)
Dextrin
66
Polysaccharide found in bacteria and yeast (a-1,6)
Dextran
67
Starch is made of...
amylose and amylopectin
68
Blue color when iodine is added
17-30% starch content
Amylose
69
Purple-red color when iodine is added
Amylopectin
70
Alpha bond points...
down
71
Polymer of fructose
Inulin
72
Comes from guar beans...
Guar gum
73
Fermentation of sugars...
Xanthan gum
74
Comes from red algae
Agar
75
Comes from seaweed
carrageenan
76
Ability to hold and attract water
hygroscopicity
77
Sugars from most to least soluble
Fructose
Sucrose
Glucose
Maltose
Lactose
78
Sugar molecule split into its monosaccharide components by the addition of water
Saccharification
79
Opening of ring structure as a prelude to breakdown of sugars
degradation
80
Oxidation of sugar
caramelization
81
Chemical reaction between AAs and reducing sugars that gives food a browned color
Maillard reactions
82
What sugar doesn't participate in maillard reaction?
sucrose
83
Sugar that has a free carbonyl
Reducing sugar
84
HFCS contains what % fructose and what % glucose?
55:45
85
Sweet n Low; 300-400x sweeter
Excreted in urine, 0cals
Saccharin
86
Equal; 200x sweeter
Phenylalanine, Aspartic acid, methanol
Metabolized in GI tract; 4kcal/g
Aspartame
87
Splenda; 600x sweeter
Made from sucrose
Replaced OH w Cl
Sucralose
88
Truvia; 200x sweeter
Extracted steviol glycosides from leaves
Backbone metabolized
Stevia
89
Found in figs and rasins; 70% as sweet
Excreted in urine
Allulose
90
Monogrosides; 250x sweeter
Minimal absorption
Monk fruit
91
Lactose monosaccharides...
Glucose + Galactose
92
Sucrose monosaccharides...
Glucose + Fructose
93
Maltose monosaccharides...
Glucose + Glucose
94
Heat breaking H bonds in starch granule, lets water into granule
Gelatinization
95
What happens when heating is continued after gelatinization has occurred?
Pasting
96
Starch with stringy texture
Potato
97
Least effective starch
Wheat
98
Formation of 3D network by chemical or physical cross-linking
Gelation
99
Waxy forms a _____ gel
no
100
Arrowroot forms a _____ gel
soft
101
Corn forms a ____ gel
firm
102
Wheat forms a _____ gel
strong
103
Weeping or drainage of liquid from a gel
Syneresis
104
Hydrolytic breakdown of starch effected by intense dry heat
dextrinization
105
Starches extracted from natural sources without any chemical or physical modifications
Native
106
Physical barrier starch; protected by natural source (seeds, grains)
RS1
107
Naturally resistant granular starch (raw potatoes, green bananas)
RS2
108
Retrograded starch formed when cooked starch is cooled (cold pasta, cooled potatoes)
RS3
109
Chemically modified starch to resist digestion
RS4
110
Long grain rice is higher in...
amylose
111
Med and short grain rice is higher in...
amylopectin
112
Fleshy outer layer with stone pit
Ex. cherry, peaches, apricots, olives
Drupes
113
Produced by flowering plants; central core containing small seeds
Pomes
114
Layer of cells providing a continuous covering for fruits and veggies
Epidermal
115
System in plants that transports water and other essential compounds
Vascular system
116
Transports water
Xylem
117
Transports aqueous solutions like nutrients
Phloem
118
Predominant cell in fleshy parts of fruits and veggies
Parenchyma cells
119
Tissue that provides supportive structure like in celery
Chollenchyma cells
120
Glucose polymer with 1,4 beta-glucosidic linkages
Cellulose
121
Carbohydrate polymers composed of various sugars
Hemicellulose
122
Found in unripe fruits
Protopectin
123
Found in ripe fruits
Pectin
124
Partially de-esterified
Pectinic acid
125
Fully de-esterified
Pectic acid
126
Climacteric fruits...
continue ripening post-harvest
127
Non-climacteric fruits...
must fully ripen before harvesting
128
Chemicals produced by plants through primary or secondary metabolism...
Phytochemicals
129
Blue-green; more abundant
Chlorophyll A
130
Yellow-green
Chlorophyll B
131
Splits off phytyl group to form chlorophyllide from chlorophyll
Chlorophyllase
132
Alcohol component of chlorophyl
Phytyl
133
Chlorophyll molecule minus phytyl group
Chlorophyllide
134
Acid causes pheophytin to be...
dull green
135
Alkaline causes pheophytin to be...
vivid green
136
Contains sulfur flavor
Allium
137
Complex carbs of plant origin
Gums
138
Smallest FA
Acetic acid (2)
139
Largest FA
Arachadonic acid (20)
140
ALA
Alpha-linolenic acid
(Flaxseed, chia)
141
EPA
Eicosapentaenoic acid
(Marine sources)
142
DHA
Docosahexanoic acid
(Fish)
143
LA
Linoleic acid
(Vegetable oils)
144
AA
Arachadonic acid
(Meat and eggs)
145
Extremely fine and unstable form of fat crystals
Alpha
146
Very fine and reasonably stable fat crystal
Beta prime
147
Slightly coarse fat crystals that form when beta-prime crystals melt and recrystallize
Intermediate
148
Extremely coarse and undesirable
Beta
149
Spherical crystals
Spherulite
150
Chemical deterioration of a fat
Racidity
151
Capable of continuing easily with added energy
Autoxidation
152
Unstable compound containing an unpaired e-
Free radical
153
Compound with oxygen attached to oxygen
Peroxide
154
Caused by the reaction of fats with water
Hydrolytic rancidity
155
Caused by the reaction of fats with oxygen
Oxidative rancidity
156
Compound that can delay oxidative rancidity
Antioxidants
157
Slow oxidative rancidity in fats and oils
Synthetic antioxidants
158
Substances used in food processing to bind and inactivate metal ions
Sequestrants
159
Formed in starchy foods during high-temp cooking
Acrylamide
160
Forms when fats and oils are heated beyond their smoke points
Acrolein
161
Removing fat from animal tissues by either dry or moist heat
Rendering
162
Mechanical pressing of seeds, plant tissues, or nuts to get oil without using heat
Cold pressing
163
Using steam or hot water to heat plant seeds to ~155F
Hot pressing
164
Separating natural gums from extracted fats
Degumming
165
Removing free FA from fats and oils
Neutralizing
166
Coloring and flavoring contaminants removed from fats
Bleaching
167
Using steam to remove low-molecular weight chemicals that would be detrimental to aroma
Deodorizing
168
Oils chilled to precipitate and remove fractions
Winterizing
169
Separating oils into fractions
Fractionation
170
Treatment with sodium methoxide
Inter-esterification
171
Catalyzed reaction in which FA's split from glycerol and rejoin in different configuration
Intra-esterification
172
Oils that have been hydrogenated to achieve desired consistency
Shortening
173
Rendered from pigs
Lard
174
Rendered from cattle
Beef tallow
175
18C most abundant monosaturated FA in milk fat
Oleic acid
176
Liquid portion from milk; high in BCAA
Whey
177
Curds from milk; high in glutamine
Casein
178
Enzyme from stomach lining of calves
Rennin
179
Commercial mixture of rennin and other enzymes
Rennet
180
Fat soluble vitamins
A and D
181
Water soluble B vitamin
Thiamine and Riboflavin
182
Most abundant mineral in body
Calcium
183
Milk heated to 145F and held there for 30mins
Hold method
184
Milk heated to 161F and held for 15secs
High-temp short-time
185
Extreme pasteurization at 280F
UHT method
186
Milk forced through tiny openings to break fat globules
Homogenization
187
Buttermilk, kefir
L. acidophilus
Fermented milk
188
Clotted milk
S. thermophilus and L. bulgaricus
Yogurt
189
Capable of functioning as either acid or base depending on pH
Amophoteric proteins
190
pH at which a protein is electrically neutral
Isoelectric point
191
Breaking weak linkages or bonds within a protein molecule
Denaturation
192
Clumping together of denatured proteins
Coagulation
193
Purplish-red pigment consisting of heme-containing ferrous iron
Myoglobin
194
Large, iron containing compound consisting of four heme-polypeptide polymers
Hemoglobin
195
Reddish orange carotenoid pigment in crustaceans that becomes dominant upon heating
Astaxanthin
196
Temporary rigidity of muscle
Rigor mortis
197
Abundant marbling
Prime
198
High quality, less marbling than prime
Choice
199
Uniform quality, leaner
Select
200
Fatal nervous system disease in cows from prion
Mad cow disease
Bovine spongiform encephalopathy
201
Ground meat temp...
160F
202
Beef, ham, veal, pork, lamb temp...
145F
203
Precooked ham temp...
140F
204
Poultry temp...
165F
205
Seafood temp...
145F
206
Enzyme from pineapples
Bromelain
207
Enzyme from figs
Ficin
208
Enzyme from papaya
Papain
209
Finely chopped or ground meat
Comminuted meat
210
Reformed meat pieces into new shapes
Restructured meat
211
Soy protein concentrate %
70%
212
Soy protein isolate %
90-95%
213
Egg white constituents in protein
11.0
214
Egg yolk constituents in protein
17.5
215
Most abundant protein in albumin
Ovalbumin
216
Complexes with Fe and Cu ions to form red and yellow colors
Conalbumin
217
Glycoprotein resistant to denaturation by heating
Ovomucoid
218
Bacterial actions because it can hydrolyze a polysaccharide in the cell wall
Lysozyme
219
Eggs laid by hens raised on the floor of a building vs cages
Cage-free eggs
220
Eggs laid by hens that are raised in outside enclosures during the day but a barn at night
Free-range eggs
221
Steam treatment
Tempering
222
Abrasive action by corrugated rollers or stones
Grinding
223
Removal of bran and layer just outside during milling of wheat
Extraction
224
Cake flour protein content...
7.5%
225
Pastry flour protein content...
7.9%
226
AP flour protei content...
10.5%
227
Bread flour protein content...
11.8%
228
Added to bleach flours...
benzoyl peroxide
229
Gluten contains...
gliadin and glutenin
230
Bacteria thriving below 59F
Cryophilic
231
Bacteria thriving between 59-113F
Mesophilic
232
Bacteria thriving between 113-209F
Thermophilic
233
US Department of Health and Human Services
FDA and CDC
234
US Department of Agriculture
FSIS
235
US Department of Commerce
National Marine Fisheries
236
Freezing in a still air temperature
Sharp freezing
237
Forces rigid air to circulate at high velocity in the chamber or tunnel
Air-blast freezing
238
Placing packages of food in contact with cold shelves or via passing liquids through a chilled tube
Indirect-contact freezing
239
Immersing food in either low freezing point or cryogenic liquid
Immersion freezing
240
Most dangerous of the common forms of spoilage occurring in canned foods
Botulism
241
Exposes fruits to the fumes created by burning sulfur flowers
Sulfuring
242
Who regulates food additives?
The Food and Drug Administration
243
Established FDA
Food Drug Cosmetic Act
244
Additives that produced cancer cannot be added to food
Delaney Clause
245
What additives improve flavor?
Benzoyl acetate
Inosinate
246
What additives extend shelf life?
Sorbic acid
Calcium lactate
Calcium propionate
BHT/BHA
247
What additives improve texture?
Lecithin
Gums
248
What additives control pH?
Dicalcium phosphate
Benzoic acid
249
What additives bleach and mature?
Calcium bromate
Potassium bromide
250
Plants that grow seasonally
Herbs
251
Seasonings harvest from aromatic edible plants
Spices
252
6 basic tastes
Sour, sweet, salty, bitter, umami, spicy, astringency
