Food Science 2018 Flashcards
(50 cards)
During the milling process of brown rice, a by-product called “brokens” are produced.
While “brokens” are used for a variety of things, it is mostly used for the production of
_____.
Rice flour
A food scientist is analyzing multiple published research studies to determine which
ingredient would provide the best functionality for a product. When the results of
several individual studies are pooled to yield an overall conclusion, it is called
____________.
Meta-analysis
Food products formulated to have a pH ≤4.6 will inhibit toxin production by
___________.
Clostridium botulinum
Oils high in polyunsaturated fatty acids _____ than oils high in monounsaturated fatty
acids.
Will have lower melting points
____ is bright orange in color and found in foods from plant sources.
Beta-carotene
To keep chocolate from settling out of chocolate milk, _____ are added.
Stabilizers
A ________ is a dye, pigment or other substance, which is capable of imparting color
when added or applied to a food.
Color additive
_______ contribute(s) to bitter flavors in tea and coffee.
Polyphenols
The GRAS list is continually under constant revision. FDA recommends Class 5
ingredients ______.
Be removed from the GRAS list
High levels of mercury in a fish product is considered a ____ hazard.
Chemical
It is the responsibility of the ______ to ensure that all ingredients used are of food-
grade purity and comply with specifications and limitations in all applicable
authorizations.
Manufacturer of any food
Which is a true statement?
a. A food with a higher fat content will freeze slower than a similar food with a
lower fat content
b. Increase airflow in a freezer decreases freezing rate of food
c. The thinner a product is, the longer it will take to freeze in the center
d. Water conducts heat away from food slower than fat
A
An iridescent look on the surface of slices meat means ____.
There are pigments in meat compounds causing iridescence when exposed to
heat and processing.
A _____ like compound made of short- and long-chain acid triglyceride molecules is
known by the acronym SALATRIM.
Fat
Microbes that require high salt concentrations to function are called ______ and are
used to make bean cakes in Asia.
Halophilic
Gluten is a protein made up of ____that provides texture to bread.
Glutenin and Gliadin
When analyzing product texture, _________ refers to how well one part of a food slides
past another without breaking.
Chewiness
The complete destruction of all microbes in food processing is completed through
________.
Sterilization
The temperature range in which most bacteria can grow, also known as the danger
zone, is defined by the FDA as ______.
40 degrees F-140 degrees F
A food processor is using water as part of a product formulation. GMPs require that this
water be suitable or safe for drinking. This is also known as _________ water.
Potable
Food scientists recently developed a MRE pizza having at least a three-year shelf life for
the military. What does MRE mean?
Meal ready to eat
In the baking industry, proteases ________ gluten, enabling dough to rise faster.
Hydrolyze
The process of piercing meat with needles or sharp blades to break up muscle fibers is
called _______.
Mechanical tenderization
Ground beef turns from a bright cherry red color to brown or ______ due to prolonged
exposure to oxygen.
Metmyoglobin
