Food Science Exam 2015 Flashcards Preview

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Flashcards in Food Science Exam 2015 Deck (50)
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1

____ increase the effectiveness of a cleaner in a food production facility by controlling properties of the cleaning solution that can tend to reduce a surfactant's effectiveness.

Builders

2

A company is producing ready-to-eat Beef Burritos to be sold at convenience stores. During the production of the product, what is the minimum temperature that the ground beef must reach for safety? (assume no holding time or rest time at the final end of temperature)

160 degrees Fahrenheit

3

To measure product temperature after thermal processing, a food technologist would use a ____ thermometer.

calibrated

4

MAP is an acronym for ____ and used as a packaging technique.

modified atmosphere packaging

5

A pudding manufacturer discovered moisture on the pudding surface after holding the cooked pudding in refrigerated storage. This moisture is due to ____.

syneresis

6

____ wheat is used to make pasta.

Durum

7

The chemical formula C8 H10 N4 O2 represents the chemical ____.

caffeine

8

In a ____ process, fat globules are reduced to a smaller, more equal, size and distributed evenly.

homogenization

9

Fatty acids with ____ have higher melting points.

more carbons

10

During bread-making production, water is mixed with flour to form ____ from wheat proteins.

gluten

11

Which of the following is NOT an example of an emulsion?

cola

12

Mushrooms are high in ____, which makes them a natural version of MSG, contributing to the umami taste.

glutamic acid

13

When manufacturing baked goods, baking soda is used with an acid to prevent ____ from forming.

sodium carbonate.

14

Fruit punch sold in a standup foil pouch at ambient temperature is processed using ____ which sterilizes the beverage by heat and then transfers the beverage to a sterilized container.

aseptic processing

15

Cottage cheese manufacturing involves a(n) ____ precipitation of casein.

acid

16

To deactivate enzymes in fruits and vegetables prior to freezing, companies use a process called ____.

blanching

17

The monosaccharide ____ is found in fruit.

fructose

18

Food that is not tightly packaged before being sold frozen can develop ____ during frozen storage.

all of the above (freezer burn, moisture loss, off flavor)

19

The fat-soluble vitamins are ____.

A, D, E, K

20

The ____ required food manufacturers to provide easy-to-understand labeling of allergen ingredients on food packages.

Food Allergen Labeling and Consumer Protection Act

21

The amount of heat needed to either evaporate or condense a liquid is called the ____.

latent heat of vaporization

22

This agency is responsible for oversight of meat and poultry.

USDA FSIS

23

A food scientist is designing a study to evaluate the effect of different lighting types on the quality characteristics of a ready-to-reheat-and-eat dinner sausage during 90 days of refrigerated shelf life display. The ____ is (are) the independent variable(s) in the study.

lighting type

24

Another name for whey is ____.

serum protien

25

Gases dissolved in a liquid such as carbonated soda escape more quickly if the soda is ____.

warm

26

During a food chemical reaction, ____.

the matter is neither created nor destroyed

27

Unshortened cakes depend on ____ for leavening.

air is beaten into the egg foam

28

A water-and-salt mixture that contains large amounts of salt for pickle production is called a ____.

brine

29

COP is an acronym used in the food plant sanitation industry and means ____.

cleaning out of place

30

A product that has a claim on the label stating that it is "low", means the product ____.

can be consumed often without exceeding the daily value of the nutrient.