Food science continued

Question 1

Salmonella

Answer 1

Infection
Chicken-ella
Melon-ella
watermelon
Raw chicken/seafood 
FEVER

Question 2

Streptococcus

Answer 2

FEVER - Diarrhea

infection

Question 3

Vibrio

Answer 3

Seafood
FEVER
infection

Question 4

Ecoli

Answer 4

Infection
Slowest onset
Raw/Rare foods
Raw Veggies
BLOODY DIARRHEA
unpasteurized apple juice

Question 5

Shigella

Answer 5

Infection
Camping (Due to flies landing on feces and then food)
Cold mixed salads/ watermelon
BLOODY DIARRHEA

Question 6

Camplybacter Jejuni

Answer 6

Infection
Raw/Undercooked veggies
Gastroenteritis
BLOODY DIARRHEA

Question 7

Listera

Answer 7

infection
survives 34-113
finger foods/ ready to eat foods
resists freezing drying heat

Question 8

Norovirus

Answer 8

infection
human feces
manufactures ice cubes

Question 9

due to not washing fruits/veggies

Answer 9

1. Salmonella
   2.camplybacter jenuni
2. shigella
   4, ecoli
3. listera

Question 10

due to not washing hands

Answer 10

1. Staph aureus
2. C-perfig
3. Salmonella
4. Streptococcus
5. Norovirus

Question 11

145 temp

Answer 11

pork, beef, lamb, roast, fish, steaks and eggs after cooking

Question 12

155 temp

Answer 12

eggs held for service

Question 13

160

Answer 13

well done beef, ground beef, pork, veal

Question 14

165 temp

Answer 14

reheat foods, birds (chicken, turkey, duck)

Question 15

165-175 temp

Answer 15

transfer of foods

Question 16

185-203

Answer 16

coffee

Question 17

fridge organization

Answer 17

ready to eat
seafood
beef & pork
ground and fish
whole poultry

Question 18

Leftovers

Answer 18

cool 135-70 within 2 hours

70-41 within 4 hours

Question 19

Green + acid=

Answer 19

Dark green (Pheophytin)

Question 20

Green + Alkaline

Answer 20

Bright green/olive green (Chlorophyllin)

Question 21

Lycopene is found in

Answer 21

Tomatoes, watermelon, apricots

is an antioxidant, carotenoid, phytochemical

Question 22

red cabbage in vinegar

Answer 22

becomes bright red

Question 23

Excess sugar and fat in cake will become

Answer 23

hallow

Question 24

Too much baking soda will cause

Answer 24

yellow cake

Question 25

Too little sugar and fat will cause

Answer 25

tough cake

Question 26

Durum Flour Bread flour All purpose Cake flour

Answer 26

highest protein of any flour- most gluten (used for pasta) strong gluten less gluten least and weakest gluten content

Question 27

Dry Heat

Answer 27

Best for delicate cuts of meat

Question 28

Examples of dry heat

Answer 28

BBQ, grilling, frying, roasting, stirfry, baking, broiling

Question 29

what is Moist heat

Answer 29

Best for tougher cuts of meat, method will break down meat and kill bacteria at the same time.

Question 30

Examples of moist heat

Answer 30

braising, simmering, boiling, stewing, steaming, poaching

Question 31

Difference between braising and stewing

Answer 31

Braising: brown the meat and put in small amount of water in low heat for long time Stewing: submerge in water, cook in shorter time in chunks.

Question 32

Additives

Answer 32

FDA controls.

Question 33

Emulsifiers what example name

Answer 33

What: allows smooth mixing, prevents separation Example: salad dressing, PB, margarine Name: Monoglycerides, soy lecithin, egg yolk,

Question 34

Fat free dressing you would use which emulsifer

Answer 34

Soy lecithin- prevents seperation

Question 35

Regular dressing you would use which emulsifer

Answer 35

egg yolk

Question 36

Stabilizers, thickeners, binders, texturizers what examples name

Answer 36

What: produce same texture, improve mouth feel Ex: Dairy products, cake, , jams Name: Gelatin, pectin, carrageenan, xanthan gum, whey

Question 37

Flavor Enhancers what example name

Answer 37

What: Enhances flavor Ex: processed foods Name: MSG

Question 38

Preservatives What : Example: Name:

Answer 38

What: prevents spoilage ex: jellies, cured meats, snack foods, bakes goods Name: BHA-BHT

Question 39

grapes/wine walnuts/fish tomatoes, watermelon, apricots

Answer 39

have resveratrol: lowers platelet aggregation has omega 3, lowers TG levels has lycopene, may reduce prostate cancer risk

Question 40

Phytochemicals

Answer 40

compounds produced by plants, for humans provide prevent/ treat chronic disease like cancer, detoxify, protect LDL cholesterol

Question 41

Indols

Answer 41

Found in Cruciferous veggies- broccoli, cauliflower | can reduce risk of breast cancer, detoxify cancer causing agents

Question 42

Isoflavones

Answer 42

Found in soybeans | Decrease elevated cholesterol levels

Question 43

Gelatinization

Answer 43

when heated starch swells | Example: sauces

Question 44

retrogradatoon

Answer 44

when starch recrystallizes becoming solid Retro=old old= stale bread

Question 45

Maillard

Answer 45

Non-enzymatic | Maillard likes to cook until bread is brown

Question 46

Enzymatic

Answer 46

Fruits, veggies brown naturally | an open apple, an open avocado.

Question 47

Adding bran decreases the volume of end products how do you resolve

Answer 47

add two F's | flour and fluid to compensate

Question 48

An example of a fermented product

Answer 48

yogurt

Question 49

heaven on earth cake

Answer 49

angel food cake has no dairy

Question 50

collagen becomes...

Answer 50

gelatin and becomes softer

Question 51

elastin

Answer 51

resistant to heat

Question 52

Margarine is butter is

Answer 52

PMS Pufa Mufa Sat SMP Sat Mufa Pufa

Question 53

A patient with high TG anf Fatty liver should

Answer 53

limit CHO, and eat more omega 3's (walnuts/fish)

Question 54

gluten free flours

Answer 54

Buckwheat, sorghum, teff

Question 55

#10 can

Answer 55

6 can per case | 13 cups