Food Science

Question 1

Durum Four

Answer 1

highest protein of any flour and produces the most gluten (great for pasta)

Question 2

Preservatives:

1. What they do
2. Food Examples

Answer 2

1. Prevent spoilage, or slows changes in color, taste and texture
2. Cured meats, oils, sauces

Question 3

Preservatives:

Names found on labels

Answer 3

BHA, BHT and ascorbic acid

Question 4

Coulis

Answer 4

A thin puree surrounding dish, used as a sauce

Question 5

Salmonella, think 2things:

Answer 5

“Chickenella” and Fever

Question 6

Shigella, found where and main sign?

Answer 6

Found in environment with picnic or camping (because flies land on feces and take it to your foods such as cold, mix salads
2. Bloody diarrhea

Question 7

C. Jejuni, think 3 things

Answer 7

Jejuni like jejunum so it causes GI discomfort

1. bloody diarrhea
2. Gatroenteritis
3. Raw and undercooked meats

Question 8

Green colored veggies

1. • an Acid =
2. • an Alkaline +

Answer 8

Acid= Pheophylin (olive green)
Alkaline = Chlorophyllin (bright green)

Question 9

Lycopene is found in

Answer 9

tomatoes, watermelon, apricots (may reduce prostate cancer risk)

Question 10

Red cabbage in vinegar becomes

Answer 10

bright red

Question 11

Dry heat cook methods; name 5

Answer 11

BBQ, broiling, frying, searing, baking and stir fry

Best for delicate cuts of meat, and using oil is still dry heat cooking

Question 12

Moist heat cooking; name 4

Answer 12

For tougher cuts: braising, broiling, stewing, and steaming

Question 13

Retrogradation

Answer 13

When chilled starches recrystallizes

think retro–goes backwards, ex: old bread or gravy

Question 14

Shigella can be from water polluted w/

Answer 14

Feces

Question 15

Least lactose amount is in

Answer 15

butter

Question 16

Adding bran decreases the volume of the end product so add

Answer 16

flour and fluid

Question 17

Margarine is more ____

Answer 17

PUFA than MUFA

Question 18

Anaerobic diseases (2)

Answer 18

C. Perifegins and Botulinum

Question 19

C. Perfrigens

1. found in?
2. Exampls of food it can be in
3. Store where?
4. Oxygen?

Answer 19

• Remember “C” for Cafeteria bug
• Found in cafeteria/buffet
• Found in soups, stews, liquid-like foods
• Store food in Shallow pans
• Anaerobic

Question 20

Flavor Enhancers

1. what they do
2. examples
3. names found on labels (3)

Answer 20

1. enhance flavors
2. Processed foods
3. MSG, Autolyzed yeast, hydrolyzed soy protein

Question 21

Maillard Reaction

Answer 21

Non-enzymatic!

Maillard turns foods brown (like toast or browning meat)

Question 22

Cake flour

Answer 22

least and weakest gluten

Question 23

Enzymatic reaction

Answer 23

browning from cutting into fruit/vegetables

Question 24

Keep the refrigerator temp at

Answer 24

40F and below

Question 25

Brew coffee at

Answer 25

185-203

Question 26

Stainless steel appliances will

Answer 26

keep anthocyanins color but is a poor conductor of heat

Question 27

botulinum 1. oxygen? 2. Found in 3. Food examples 4. Reactions

Answer 27

1. Anerobic 2. Canned foods (dented!) 3. Honey (especially to infants) 4. Paralysis of the throat (inability to swallow, slurred speech, double vision) * think Bo = Botox = frozen

Question 28

Aluminum food appliances (cookware)

Answer 28

High conductor of heat but Anthoxanthins become yellow in aluminum

Question 29

Modified foods are & how are these modified 1. yogurt 2. fortified margarine

Answer 29

Modified foods are fortified, enriched and enhanced foods 1. Fermented w/ probiotics to increase good bacteria in the gut; supporting GI health\ 2. enriched with plant sterols and stanols that reduces Triglycerides and LDL

Question 30

All-purpose flour

Answer 30

Less gluten

Question 31

2 steps in cooling leftovers

Answer 31

1. 135 to 70 in 2 hours | 2. 70 to 41 in 4 hours

Question 32

Bacillus Cereus 1. found in 2. Food ex: 3. Onset:

Answer 32

"Are you serious I got sick this quick?" 1. Soil 2. Rice products/starches 3. Fastest onset (30 mins)

Question 33

Foods to cook at 145 (4)

Answer 33

1. pork 2. lamb 3. fish 4. eggs served after cooking

Question 34

foods to cook at 165 (3)

Answer 34

1. chicken, 2. turkey 3. duck Also, reheat foods to this temp and transporting

Question 35

Braising vs stewing

Answer 35

Braising: first you brown the meat (millard) then you cook in small amount of liquid at a low heat for a long time Stewing: Submerge completely in water/liquid (cooks in a short time)

Question 36

Infections will have

Answer 36

fever

Question 37

Vibrio: 1. Symptom: 2. Foods

Answer 37

1. fever | 2. seafood

Question 38

Angel food cake does use

Answer 38

Dairy

Question 39

Water percentage in F/V and why they should always be washed:

Answer 39

1. Fruits are 85% and vegetables are 95% | 2. Microbial growth depends on activity of water

Question 40

Conventional foods 1. Resveratrol 2. Omega-3 3. Lycopene

Answer 40

1. Wine/grapes: reduces platelet aggregation 2. Omega 3: Fatty acid; reduces triglycerides (walnuts, fish) 3. Reduces prostate cancer (tomatoes, watermelon)

Question 41

Stabilizers, thickeners, binders and texturizers : 1. what they do 2. examples 3. Names found on product labesl

Answer 41

1. produce uniform texture, improve mouth-feel 2. Dairy products, cakes, jams, gelatin 3. Gelatin, pectin, guar gum

Question 42

Xanthan Gum is in

Answer 42

salad dressings to make them smooth and thick

Question 43

Gelatinization when heated...

Answer 43

will swell (ex: sauces)

Question 44

Sugar in cake 1. excess 2. too little

Answer 44

1. makes a cake hallow and ry | 2. too little too tough

Question 45

Emulsifiers: 1. what they do 2. examples 3. names found on labels

Answer 45

1. allows to smooth and prevent seperation 2. Salad dressings, peanut butter, margarine 3. Lecithin, egg yolk, Poly sorbates, diglycerides

Question 46

Soy lecithin is?

Answer 46

in fat free dressings, will prevent the dressing from seperating

Question 47

Gluten free flours (6)

Answer 47

Buckwheat, sorghum, teff, almond, rice and cooconut

Question 48

The larger the % sag in custards....

Answer 48

the more tender the gel

Question 49

5 food infections d/t raw/unwashed fruit/veggie and their foods connected to it

Answer 49

1. Salmonella (melons) 2. C. Jejuni (raw veggies) 3. Shigella (raw veggies and watermelon) 4. E. Coli (raw/uncooked f/v and apply juice) 5. Listeria (unwashed veggies)

Question 50

5 food borne illness d/t not washing hands for 20 seconds

Answer 50

1. Staph. Aureus 2. C. Perifrigens 3. Salmonella 4. Streptococus 5. Norovirus

Question 51

Disease causing food borne microorganisms grow in a pH of

Answer 51

4.6-7

Question 52

Bread flour has

Answer 52

strong gluten

Question 53

Foods to cook at 155'F

Answer 53

eggs held for service

Question 54

Foods to cook at 160F

Answer 54

Ground beef/lamb/veal

Question 55

Staphylococcus Aereus 1. Found on? 2. Foods 3. Store foods in?

Answer 55

* Most dangerous 1. found on hands/nose 2. High protein 3. Store in shallow pans

Question 56

E. Coli 1. onset 2. foods 3. can grow where? 4. Symptom

Answer 56

1. slowest onset (3-8 days after digestion) 2. Raw veggies and raw meats 3. "in the cold" and "frozen fridge" 4. Bloody diarrhea (huge indicator)

Question 57

Collagen is hydrolyzed to___ while elastin is_____

Answer 57

1. gelatin | 2. Resistant to heat

Question 58

Streptococcus | 1. Symptoms

Answer 58

Fever and diarrhea

Question 59

Listeria 1. Temp survives in: 2. Typical findings: 3. How does it do w/ temperatures 4. Grows in?

Answer 59

1. Survives in 34-113 2. Found in finger foods and ready to eat snacks 3. Resists freezing, drying and heat 4. Grows in slightly alkaline to neutral pH

Question 60

Phytochemicals provide: (3)

Answer 60

Produced by plants to provide: 1. treatment/prevent against chronic diseases 2. Detoxify 3. Protect LDL cholesterol from oxidation which reduces CHD

Question 61

Phytochemicals (found where to reduce what?) 1. Indols 2. Issoflavones

Answer 61

1. Found in green veggies: may reduce risk of breast cancer | 2. Found in soybeans: to decrease cholesterol levels

Question 62

Norovirus; found where (3)

Answer 62

1. human feces 2. manufactured ice cubes 3. food fertilized by manure