Food Flashcards
(96 cards)
1
Q
They are referred to as small retail stores
A
Convenience stores
2
Q
Referred as “grocery stores”
A
Supermarkets
3
Q
Carry between 40,0000 to 75,0000 items, common example of this are kroger, farmer, safeway, etc
A
Supermarkets
4
Q
They are large warehouse-like facilities, and packaged products are presented and sold in larger units than supermarkets. One good example are SnR and Costco
A
Club stores
5
Q
Markets that specialize in a product of a particular type, such as gourmet foods, high-quality meats and international foods
A
Specialty markets
6
Q
Large stores that carry an extensive food product inventory along with an array of other products, such as pharmaceuticals, hardware, etc.
A
Hypermarkets
7
Q
Most food products are already____
A
Prepackaged
8
Q
The retail system is based on _____
A
Self-service
9
Q
8 food expectations from consumers
A
Excellent nutritional value, variety, safety, superior quality, superior taste, convenience, reduced waste, seasonal products in the off season
10
Q
Many people are more concerned on the____ of food
A
Nutritional value
11
Q
Some labels that are trendy “patok/benta” to consumers
A
Low fat, low carbs, low sodium, high carbs, low cholesterol, high vitamin content
12
Q
Marketed as “high energy”
A
High carbohydrates
13
Q
Marketed as “cholesterol reducing” or “heart friendly”
A
Low cholesterol
14
Q
They deteriorate naturally overtime
A
Vitamins
15
Q
A term used when a package has more than enough label of nutrients than it says in real life
A
Overfortify
16
Q
Packaging _____ the rate of deterioration
A
Slows down
17
Q
The most serious safety concern for food manufacturers
A
Microbes
18
Q
2 categories of microbes
A
Pathogens and spoilage organisms
19
Q
5000-9000 deaths in us came from this microbe
A
Pathogens
20
Q
People who are exposed to pathogens experiences____
A
Stomach upset/vomiting
21
Q
An illness occurs when the pathogen itself is eaten
A
Infectants
22
Q
An illness occurs when people ingest a toxin that is produced by the microbe
A
Intoxicants
23
Q
Organisms that cause rapid deterioration of food quality
A
Spoilage organisms
24
Q
Spoilage organism are _____ , as they thrive on oxygen rich environments
A
Aerobic
25
A way/method to control the incubation of spoilage organisms
Limit the amount of oxygen present in the package
26
A dangerous pathogen that is anaerobic hint: starts with letter c
Clostridium botulinum
27
A bacteria that is present in all digestive tract of animals even humans
E. Coli
28
Food can be contaminated when __
Animal intestines are ruptured and slaughtered without proper cleanup
29
A pathogen that caused an outbreak of illness in hamburgers from purchasing 200,000 pounds of meat
E. Coli
30
A type of water used to kill the bacteria (E. Coli)
Chlorinated water
31
A pathogen that caused an outbreak of foodborne illness in the late 1990s from a manufacturing plant of hot dogs
Listeria
32
_____ outbreaks occur periodically
Salmonella
33
______ causes the common symptoms of food poisoning
Salmonella
34
Salmonella poisoning can be prevented by ___
Cooking the food properly
35
Bacteria that is common to meat, eggs, poultry and seafood
Salmonella
36
Habits that can cause salmonella poisoning
Eating raw eggs, eating unbaked cookie dough, licking the bowl to separate cake mixes, putting raw egg into a glass of beer, eating certain caesar salad dressing
37
T or F: People often unknowingly consume raw eggs
T
38
_____ can also cause food poisoning
Consumption of raw or undercooked seafood products
39
A method used to kill pathogens wherein the product is “cooked” already in the package under pressure in a large water or steam bath, typically in excess of 121 C
Thermal processing or retorting
40
It is also commonly used for canned foods, baby foods, fruits or vegetables to sterilize the food
Retorting
41
A method to kill the pathogen wherein the product is exposed to radiation in the form of gamma rays, x-rays or beta electrons
Irradiation
42
Another term of irradiation
Cold sterilization
43
____ is also used to control biological processes such as sprouting of potatoes and ripening of fruit
Irradiation
44
Packaging materials that are impregnated with antimicrobial agents to deter microbial growth
Antimycotic/antimicrobial
45
A good technique for large frozen products suck as turkeys
Antimycotic
46
A technique used wherein the product and the package are sterilized separately, and common in juices, milk and water processing
Aseptic packaging
47
A technique used to sterilize the food by intense flashes of light of certain wavelengths
Light
48
It is the mother technique for sterilization as the product is placed on a liquid pressure between 100-1000 MPa that is enough to eliminate mircobes and deactivated some enzymes without damaging the product
High-Pressure Processing
49
Only limitation for high-pressure processing
Can only be used for high-acid foods and only flexible packages can be used
50
T or F: Food quality is easy to define as it is largely a personal choice
False, it is difficult to define as quality is subjective to each individual
51
A quality of food that is free of pathogens, pesticides and other chemicals/contaminants
Safe
52
A quality of food that is easy to prepare, comsume and clean up saves time for busy people
Convenient
53
A major tool for convenience foods
Microwave oven
54
An essential feature for most convenience foods/ ease of opening the package and reclosing it to store leftover contents
Microwavability
55
A quality of food wherein consumers check the “use-by” dates because of the perception that quality declines over time (which is true)
Fresh
56
A quality of food wherein rich flavors are favored because eating is also a sensual activity
Flavorful
57
A food product is immaterial
If its not ______
Available
58
A quality of food wherein a large number of individuals are active supporters of organically grown produce such as milk and other food products
Organically grown
59
A quality of food wherein people avoid foods grown with pesticides but not taking to account other chemicals
Pesticide free
60
People avoid food grown with chemical pesticides and fertilizers
Chemical free
61
A quality wherein a product are marked with “sell-by” or “use-by dates” and it
should be consumed before the “use-by” date
Product age
62
It allows manufacturers to take advantage of the fact that microbes are more sensitive to changes in the temperature than are nutrients
HIST—High temperature short time processing
63
It exposes the product to heat for a shorter period of time than would be required for conventional thermal processing, killing the microbes without substantial negative impact on product quality or flavor.
HIST—High temperature short time processing
64
Benefits of Thinner package profiles for retorting
One example of the advantage of this technique can be seen by comparing tuna in a can (the traditional package) to tuna in a flexible pouch (a fairly new package introduction). The flexible pouch has (1) thinner walls than the metal can, which allows the heat to transfer into the package more quickly, and (2) a thinner profile in at least one direction, so heat does not have to travel so far to penetrate to the center of the product and ensure that the entire mass of product gets sterilized.
65
T or F: cooking times are shorter for the pouch, which results in a lower quality product
F, cooking times are shorter for the pouch, which results in a higher quality product
66
a relatively new processing technique that was developed in France. It results in less nutrient deterioration and improved aesthetics (texture and flavor) of the food product.
Sous vide
67
the product is packaged under vacuum (low oxygen) in a package that provides a good berrier to oxygen. It is then cooked inside the package at a relatively low temperature (72 to 81 degrees Celsius).
Sous vide
68
Advantages of sous vide
No lipid oxidation.Because there is no oxygen,the degradation reactions that involve oxygen do not occur.
o No loss of tempting food aromas or flavors during cooking because the package is sealed while the product is cooked.
o Little moisture loss. The product remains moist and flavorful.
o The lower cooking temperature (72 to 81 degrees Celsius) results in a higher
quality product with better taste and appearance.
69
Danger of sous vide
The low temperatures used to prepare and store sous vide products do not ensure the destruction of this pathogen (Clostridium botulinum), and paduging under a vacuum creates the a low oxygen atmosphere
in which it can thrive. This sets the potential for danger.
70
Fruits and vegetables deteriorate as they go through the natural process of aging.
Senescence
71
As fruits and vegetables lose moisture, they also lose crispness
Loss of turgor
72
Is caused by mold, bacteria, and yeast infections.
Decay
73
Dropping the storage temperature of some fruit accelerates decay
Chilling injury
74
Fresh products can be ravaged by insects, rodents, and, other pests.
Infestation
75
Physical injuries, bruises or cuts, accelerate many of the problems
listed above.
Physical injury
76
A piece of fresh produce is a living, respiring organism, even after being harvested. Simply put, produce _____
Breathes
77
T or F: anaerobic respiration is much more energy efficient than aerobic respiration. Since aerobic respiration requires greater energy, the produce breaks down more rapidly.
F, aerobic is more energy efficient than anaerobic, anaerobic requires more energy
78
piece of produce that is undergoing ____ respiration is actually rotting.
Anaerobic
79
Packagers must slow ______ to retard senescence, without sending the item into ____ respiration.
Respiration, anaerobic
80
Term of MAP
Modified Atmosphere Packaging
81
The basic principle of MAP is that an ideal “____" is either created or developed within the package.
Respiration quotient
82
It is the ratio of oxygen to carbon dioxide, and the ideal ratio is unique to each piece of produce.
Respiration quotient
83
Packaging can be ______ by making material thinner, using matarial that is easier to recycle, using smaller packages, and similar approaches. The point is that if less material is used for packaging, less needs to be managed after it is used.
Reduced, reduce
84
Paper and plastic packages that cannot be reused or recycled can be __________. In a process called waste to energy, the energy produced by incineration plants can be used to generate heat and electricity
Incinerate, incineration
85
The least preferred choice for dealing with postconsumer packaging waste is to bury it in ___.
Landfills
86
There is a trend to put many different types of products into _______ rather than the rigid or semirigid containers used previously. Many products that were traditionally packaged in boxes, cans, and bottles are now being packed in pouches, envelopes, and the like.
Flexible packaging (Reduce), flexible packages
87
Many products undergo chemical changes that can be accelerated by light or particular wavelengths. Such products must be packaged in opaque materials, which prevent exposure to light or which screen out the damaging
Light
88
Is packaged in an opaque material to prevent light damage.
Butter
89
During transport and handling, all products are subjected to damage from vibration and shock. Vibration is the constant, low-level shaking that occurs when a product is moved around a factory or warehouse on a forklift and when traveling in a truck, railcar, ship, or airplane.
Transport damage
90
_______ is very important for many food products, such as ice cream, millk, fresh produce, and meat.
Temperature
91
Ice cream that is ____ and then refrozen will not have the proper texture and may stick to the paperboard carton.
Milk may ___ if allowed to be too warm.
Bacteria may ___ on fresh meat or poultry that is allowed to be warmer than intended during part of the trip.
Fresh vegetables and fruit will ____ than intended if temperature is too high and may bring _______ if the temperature is allowed to get too cold.
Warmed, sour, grow, ripen faster, cold damaged
92
Some packaging can be ____ several times.
Used / reuse
93
Reason why federal regulations do not usually allow plastic food containers to be recycled into new food containers
Plastic is porous and is frequently contaminated with food residue, which cannot be removed at temperature used to melt plastic
94
Are being used with increasing frequency for fresh produce and similar products. They are often plastic totes that are filled, delivered to the store, and then returned to be filled again.
Returnable containers
95
all products are subjected to damage from vibration and shock
Transport damage
96
T or F: Temperature is important to food products
T
