Food Science

Question 1

aeratorIncorporated air chemically or mechanically in various food products

Answer 1

aerator

Question 2

the nutrient-rich embryo that will sprout and grow into a new plant

Answer 2

germ

Question 3

chemically that actually belongs to the alcohol family. Forms cell membranes, hormones, and vitamin D

Answer 3

cholesterol

Question 4

Found in ice cream and pudding because it is an alginate

Answer 4

seaweed

Question 5

Provides air flow across doorways to reduce refrigerated air losses and controls pests

Answer 5

air curtain

Question 6

Refers to the color, flavor, texture, and nutritional value of a food

Answer 6

food quality

Question 7

Refers to the possibility that an illness or injury may be caused by consuming a food

Answer 7

food safety

Question 8

Contaminants include bacterial, fungal. viral, and parastic organisms and/or their toxins

Answer 8

biological

Question 9

Bacteria that lead to food-borne illnesses. A few of the common bacteria in this class are: E. coli, Listeria, Salmonella, Clostridium, botulinum, and Staphylococcus aureus

Answer 9

Pathogenic

Question 10

The hard outer covering the wheat kernel, high in fiber and nutrients

Answer 10

Bran

Question 11

The biggest part (83%), the “insides” of the kernel- mostly starch

Answer 11

Endosperm

Question 12

Made from the endosperm only. NOT a whole grain

Answer 12

White Flour

Question 13

Combines all 3 parts of the wheat berry

Answer 13

Whole wheat flour

Question 14

Outer covering of egg, composed mainly of calcium carbonate. May be white or brown depending on breed of chicken

Answer 14

Shell

Question 15

Pocket of air usually found at large end of the egg between shell membranes. Caused by contraction of contents while egg cools after laying

Answer 15

Air cell

Question 16

Twisted, cord-like strands of egg white. Anchor yolk in center of thick

Answer 16

Chalazae

Question 17

Yellow portion of egg. Color varies with feed of the hen; does not indicate nutritional content

Answer 17

Yolk

Question 18

Ration of the density of a substance compare to pure water

Answer 18

Specific gravity

Question 19

Chemical process of decomposition involving splitting of a bond and addition of the elements of water

Answer 19

Hydrolysis

Question 20

Ability to breakdown protein

Answer 20

Proteolytic bacteria

Question 21

Ability to breakdown fat

Answer 21

Lipolytic bacteria

Question 22

An organism that thrives at relatively high temperature, between 45 and 80 C

Answer 22

Thermophile

Question 23

A microorganism that grows best in moderate temperature, neither too hot nor too cold. Used in cheese, yogurt, beer

Answer 23

Mesophile

Question 24

Roof of the mouth

Answer 24

Palate

Question 25

Taste Buds on the back of the tongue

Answer 25

Bitter

Question 26

Taste buds on the sides of the tongue

Answer 26

Sour

Question 27

Taste buds on the tip of the tongue

Answer 27

Sweet

Question 28

A fat that is solid at room temperature and found in animal fats, lards, and dairy products

Answer 28

Saturated Fat

Question 29

A fat that is liquid at room temperature and found in vegetable oils, nuts, and seeds

Answer 29

Unsaturated Fat

Question 30

The process of converting unsaturated fats to saturated fats by adding hydrogen

Answer 30

Hydrogenation

Question 31

A process control system designed to identify and prevent microbial and other hazards in food production food safety

Answer 31

HACCP

Question 32

Amount of calories per gram supplied by fat

Answer 32

9

Question 33

Amount of calories per gram supplied by protein

Answer 33

4

Question 34

Egg white changes from a clear liquid to an opaque white solid upon heating due

Answer 34

Protein denaturation

Question 35

The process of thawing frozen products

Answer 35

Tempering

Question 36

Temperature water boils at sea-level

Answer 36

212 F

Question 37

A complex carbohydrate found in potatoes, rice, corn, and many other vegetables

Answer 37

Starch

Question 38

The science of evaluating a food products for smell, appearance, taste and texture

Answer 38

Sensory Evaluation

Question 39

An eating establishment that does not have table service

Answer 39

Fast Food Restaurant

Question 40

What major food companies will launch when marking a new food product nationally to the public

Answer 40

Product Rollout

Question 41

Yields principally water and carbon dioxide, when vegetables are stored

Answer 41

Respiration

Question 42

Food that can be stored at room temperature for a prolonged or indefinite time period with minimal quality deterioration

Answer 42

Shelf stable

Question 43

Ingredient that imparts a unique color and flavor to cured meat products. Bacon

Answer 43

Sodium Nitrite

Question 44

Chemically leavened agent in dough

Answer 44

Baking Powder

Question 45

Milk process that is intended to break down fat globules so they are smaller and more uniform

Answer 45

Homogenization

Question 46

Responsible for the bright cherry red color of ground beef

Answer 46

Oxmyoglobin

Question 47

Has a pH 5.3 or lower

Answer 47

Low Acid Food

Question 48

Make up protein

Answer 48

Amino Acids

Question 49

Used to determine the amount of free water available for microorganisms to grow in food product

Answer 49

Water Activity

Question 50

The process when solid become gas with first going through a liquid state (Dry Ice)

Answer 50

Sublimation

Question 51

pH of lemon juice

Answer 51

2.3

Question 52

Sucrose or table sugar

Answer 52

Simple Carbohydrate

Question 53

Complex protein molecule that stimulates or speeds up a specific chemical reaction without being used up itself

Answer 53

Enzyme

Question 54

System for monitoring food production for compliance with health, safety and product standards

Answer 54

Quality Assurance

Question 55

Fragments of lipids and other components that are formed in lipid-containing foods that undergo irradiation are called

Answer 55

Radiolytic Products

Question 56

Molecule of glycerol and three fatty acids

Answer 56

Triglyceride

Question 57

During the freezing process, can damage cell walls leading to changes in product texture and quality

Answer 57

Ice crystals

Question 58

Oil and water separate when mixed together due to the portions of fatty acid in oil

Answer 58

Hydrophobic

Question 59

Not a part of a chain, but is privately owned and operated a mom- and -pop store

Answer 59

Retail outlet

Question 60

An extruder is a piece of equipment used to form this

Answer 60

Pasta

Question 61

First person to develop frozen foods on a commercial basis

Answer 61

Clarence Birdseye

Question 62

1960s revolutionized the retail marketing of meat

Answer 62

Boxed meat

Question 63

Plant employee that wears street shoes in a food manufacturing facility is not following this. Evaluates the design of food processing plants. ex: filtering air

Answer 63

GMP

Question 64

FSIS

Answer 64

Food Safety and Inspection Service

Question 65

Carbonation of soft drinks is achieved by adding this

Answer 65

Carbon Dioxide

Question 66

The use of food additives in the US Food products is regulated by. Also register or approves the use of pesticide tolerance levels for pesticide in food

Answer 66

FDA

Question 67

Microbes that prefer cold temperatures

Answer 67

Psychrophile

Question 68

An ingredient statement for a food product states that the food contains "flour, starch, salt flavoring, MSG and BHT." MSG is considered to be this.

Answer 68

Flavor enhancer

Question 69

Oil is heated and reaches temperature when small free fatty acids are volatilized

Answer 69

Smoke point

Question 70

To produce sauerkraut, cabbage undergoes this process

Answer 70

Fermentation

Question 71

A food additive that retards rancidity of unsaturated oils and prevents browning in fruits and vegetables that occurs during exposure to oxygen

Answer 71

Antioxidant

Question 72

Causes rancidity

Answer 72

Slow lipid oxidation

Question 73

Are only acquired through dietary intake

Answer 73

Essential amino acids

Question 74

The length of time required at a specific temperature to destroy 90% of a pathogen

Answer 74

D-value

Question 75

In the number of degrees Fahrenheit required for a specific thermal death time curve to pass through one log cycle or achieve 90% destruction

Answer 75

Z-value

Question 76

Amount of DNA

Answer 76

C-value

Question 77

Canning food products is a method of this

Answer 77

Preservation

Question 78

The Daily Value is based on this calorie diet

Answer 78

2000%

Question 79

Cannot be claimed on a food label. Calorie free, low calorie, sugar free, can be

Answer 79

Low sugar

Question 80

Amount of energy required to raise 1 gram of water one degree centigrade

Answer 80

Calorie

Question 81

Supplies 4Kcal per gram found in fruits

Answer 81

Carbohydrate

Question 82

Required for the production of antibodies

Answer 82

Protein

Question 83

Type of food preserved in part by bacteria

Answer 83

Yogurt

Question 84

Cannot be digested, absorbed but looks, feels, and behaves like fat

Answer 84

Olestra

Question 85

Degrees Fahrenheit the internal temperature of a hot dish needs to be served at

Answer 85

165

Question 86

Natural produced chemical produced by plants. A substance that can cause extreme illness or death

Answer 86

Toxin

Question 87

Man made chemical

Answer 87

Poison

Question 88

Places in the food processing system where the lack of proper control can result in a safety risk for the consumer

Answer 88

Critical control points

Question 89

Bacteria that can contaminate poultry products and cause food borne illness in humans

Answer 89

Salmonella

Question 90

List contains substances such as spices, natural seasoning, and flavoring, that are considered safe for human consumption and not regulated as additives

Answer 90

GRAS

Question 91

Splitting of hydrogen

Answer 91

Hydrolyzing

Question 92

Heating transfers heat by direct contact of the heating molecules to those at a lower energy level

Answer 92

Conduction

Question 93

Air currents aid in distributing heat throughout

Answer 93

Convection

Question 94

First step in vinegar from apples; sugar from the fruit is converted to this in presence of yeast

Answer 94

Ethyl alcohol

Question 95

The prices of adding micronutrients to foodstuffs

Answer 95

Fortification

Question 96

Are a group of organic compounds, many naturally-occurring. Ex: heme, the pigment in red blood cells

Answer 96

Porphyrins

Question 97

Yellow pigments from the carotene group. Gives yellow color to egg yolk

Answer 97

Xanthophylls

Question 98

Freezing and chilling with the use of liquid nitrogen

Answer 98

Cryofreezing

Question 99

Process of preserving food through a combination of partial drying and freezing

Answer 99

Dehydrofreezing

Question 100

Popularly referred to as savoriness, is one of the five basic tastes

Answer 100

Umami

Question 101

Ex: Vegetable Oil

Answer 101

Trans fat

Question 102

Type of acid found n vinegar

Answer 102

Acetic

Question 103

The browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color

Answer 103

Caramelization

Question 104

Forming by the sharing of electrons

Answer 104

Covalent bond

Question 105

Functions in carbohydrate metabolism

Answer 105

Thiamin