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Flashcards in Food Science Exam 2016 Deck (50)
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1

Lecithin is an emulsifier because

it has a polar end that is attracted to water and a non-polar end that is attracted to oil

2

The percent daily value recommendation of a Nutrition Facts label is based on a ____ calorie diet.

2,000

3

During the manufacture of crackers, ammonium bicarbonate in the presence of heat produces ____, carbon dioxide, and water.

ammonia

4

To reduce the risk of BSE in the U.S. food supply, ____ is not permitted in human food products or dietary supplements.

beef brain

5

The _________ was established in 1944 by the United Nations with the objectives of eliminating hunger and improving nutrition worldwide.

Food and Agricultural Organization

6

____ is a protein formed from glutenin and gliadin found in wheat.

Gluten

7

When equal amounts of water and cooking oil are placed in matching containers over identical heat sources, the temperature of the cooking oil will increase much faster than water because ____.

The specific heat of water is higher than that of oil

8

A large pressure canner used to commercially can food is called a ____.

retort

9

The meat industry is mandated to have HACCO while FDA commodities other than juice or seafood are mandated to have ___ plans for food safety.

Preventative Controls for Human Food

10

Maltase in yeast cell acts as a catalyst for the breakdown of ___ to simple sugars in the process of making yeast bread.

maltose

11

____ are compounds or metabolites produced by molds that are toxic or have other adverse biological effects on humans.

Mycotoxins

12

When oxygen reacts with ___ in freshly cut bananas, the bananas turn brown.

enzymes

13

If an acid is added to milk lowering the pH to about 4.6, the ____ breaks down and forms lumps called curds.

casein

14

Sodium nitrate is added to some meat products as a ____

curing agent.

15

When carbon dioxide is dissolved in a liquid such as carbon dioxide in a carbonated soda, the carbon dioxide is more soluble under ____.

colder temperatures

16

Which of the following sugars is considered to be the sweetest?

fructose

17

____ is an enzyme that converts milk sugar into glucose and galactose.

Lactase

18

A company developed a new food product and is asking several hundred people how much they like or dislike the product or one of its flavor/texture characteristics. This would be an example of a ____.

consumer panel.

19

Pasteurization of milk will ____.

denature enzymes

20

Caffeine is an example of a(n) ____.

compound

21

Freezer burn is ____.

caused by moisture loss from food when food is exposed to air in a freezer

22

Which of the following is not a function of fat in food?

Gelling agent

23

A company recalled chicken spring rolls because the product contained eggs that were not listed on the package label. This would be an example of a hazard due to a(n) ____.

Allergen

24

A food scientist is designing a product that requires a mold inhibitor. Which of the following ingredients should this person select to provide this function?

Propionic acid

25

White chocolate contains ____.

cocoa butter

26

____ is considered an allergen that would require labeling on a food product in the U.S.

Coconut

27

Thre enzymes which come from papaya fruit are diluted with salt to make a dry powder that can be used as a ____.

meat tenderizer

28

Denaturation is the first step in the process of protein ____, or when a liquid changes into a semisolid clot or solid mass such as in the process of manufacturing yogurt.

coagulation

29

Which of the following is not a water-soluble Vitamin?

Vitamin K

30

____ is a method that measures ATP by its reaction with the luciferin-luciferase complex to provide an indication of the microbial load on the surface of food processing equipment.

Bioluminescence