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Flashcards in Food Science Exam 2014 Deck (50)
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1

Enzymes are important to the food industry for many reasons, and it is important to understand how certain conditions affect their activity. Which conditions do not affect the activity of enzymes?

density

2

Water that cannot be easily separated in food is called ____.

bound water

3

When using a scale, this procedure is used to find the mass of a substance but not its container.

Taring

4

This is a potential defect in dehydration caused by temperatures that are too high. It results in a hard outer layer that traps moisture inside a product.

Case-hardening

5

The original form of this sweetener was not stable when heated. It is often used to sweeten soft drinks and was not used for baked goods or cooked products.

Aspartame

6

The wheat kernel is made of three parts. This portion is rich in fiber and contains many B-vitamins as well as iron.

Bran

7

A(n) ____ is a substance made of two or more different elements chemically joined together.

compound

8

Six essential nutrients are needed to keep the human body working well. This nutrient is often called the body's building block and aids in growth and healing after injuries.

Protiens

9

A lipoprotein is a large, complex molecule of lipids and protein, and it carries lipids in the blood. A high level of this particular lipoprotein increased the risk of heart disease.

LDL

10

Lactic-acid bacteria can be used in the production of all the following foods, except ____.

vinegar

11

Silicon dioxide is a common food additive that serves as a(n) ____?

anticaking agent

12

____ is the distinctive quality that comes from a food's unique blend of appearance, taste, odor, feel, and sound.

Flavor

13

Through this process, matter and energy transfer between organisms as food. Is this process called ____?

the food chain

14

____ is cultivating a variety of plants and animals. It involves less reliance on a few food sources.

Biodiversity

15

____ is a protein made by the body. It controls acid secretion.

Gastrin

16

____ is energy used by a body at rest to maintain automatic, life-supporting processes.

Basal metabolism

17

While having almost no mass, this particle determines whether a chemical reaction takes place.

Electron

18

A protein that contains all the essential amino acids in food is called a(n) ____ protein.

complete

19

This symbol shows that a food has been irradiated. It appears either on the food label or on a sign nearby is called ____.

radura

20

This system that was developed for NASA is utilized by FSIS to prevent foodborne hazards. This system is ____.

HACCP

21

In this state of matter, molecules will speed up when heat energy is added.

All of the above (Solid, liquid, gas)

22

____ us how close a single measurement comes to the actual or true value of the quantity measured.

Accuracy

23

A student is making whipping cream and wants to see how the temperature of the cream affects the finished product. The temperature of the cream is an example of a(n) ____ variable.

independent

24

____ are substances that help maintain the balance of hydrogen and hydroxide ions in a solution.

Buffers

25

This vitamin found in dry peas and beans, liver, and fish is necessary for every living organism. It is crucial for the release of energy from carbohydrates, fats, and protein and is needed to form DNA. This vitamin is ____.

niacin

26

Butter is an example of a(n) ____

both a and c (water-in-oil emulsion and a colloidal dispersion)

27

____ is the addition of a nutrient to a food.

Fortification

28

This pathogen is commonly associated with canned foods. A can appear puffy or bulging could be an indication that the can contains this harmful pathogen and should be discarded.

Clostridium botulinum

29

____ is a sheet containing information about the safe use of a chemical and the steps to take in case of an accident.

MSDS

30

Iron, copper, and zinc are all examples of ____ used in food. They are needed in small amounts for many metabolic functions such as transport of oxygen in blood cells, red blood cell synthesis and nucleic acid synthesis.

trace minerals