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Food Technology > Food Service I > Flashcards

Food Service I Flashcards

(92 cards)

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1
Q

Concerned with the process of getting food from farm to the supermarket

A

Food Technology

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2
Q

Refers to the procedures or food preparation steps needed to change the food source

A

Food processing

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3
Q

Refers to the first step taken to change a food source to food

A

Primary processing

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4
Q

Curing, canning, freezing, or drying

A

Food preservation

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5
Q

A step further where meat may no longer have smeblance to the original sorce

A

Food manufacturing

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6
Q

Refers to any method with the objective of prolonging the length of time by which it retains its quality and appeal; increase shelf life

A

Food preservation

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7
Q

Process of ensuring that a number of factors are in place and will prevent growth of microrganisms

A

Hurdle concept

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8
Q

Water, PRO,CHO, and fat as well as the vitamin and minerals

A

Composition of food

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9
Q

Also known as the non-enzymatic browning reaction

A

Maillard reaction

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10
Q

The presence of oxygen oxidizes the polyphenols that which turn into yellow to brown. Best inactivates through blanching and soaking to lemon juice

A

Enzymatic browning

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11
Q

General term for enzymes that breakdown peptide bonds

A

Protease

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12
Q

Development of rancidity in fatty and oily food is mostly due to this chemical reaction

A

Oxidation reaction

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13
Q

Loss of organoleptic quality, functionality, nutrtional value and safety of food

A

Detoriation

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14
Q

Causes of detoriation

A

Enzymes
Microorganisms
Heat
Light
Oxygen
Other environmental factors

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15
Q

Causes of detoriation

A

Enzymes
Microorganisms
Heat
Light
Oxygen
Other environmental factors

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16
Q

Foods with low moisture content and the shelf life is > 6 months

A

Shelf-stable foods

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17
Q

Has relatively higher moisture content. Has a shelf life of 2-6 months due to presearvation method

A

Semi-perishable foods

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18
Q

Very high moisture content, will easily spoil at room temperature

A

Perishable foods

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19
Q

Importance of food preservation

A

Availability of seasonal fruits all year
Prevents spoilage
Means of livelihood
Variation in diet

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20
Q

Importance of food preservation

A

Availability of seasonal fruits all year
Prevents spoilage
Means of livelihood
Variation in diet

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21
Q

Control microorganisms by::

A

Keeping microorganisms out of food
Remove
Delay microbial growth
Kill microbes

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22
Q

Control enzmes by:

A

Inactivate the enzymes
Prevent or delay chemical reaction

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23
Q

Role of food preservation

A

Eliminate any potential harm
Maintain quality of food
Maintain nutritional value

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24
Q

Science that deals with the signifcance and role of microorganisms in food

A

Food microbiology

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25
Any adverse change that makes food unfit for humn consumption
Food spoilage
26
Occurs when people eat food that has been contaminated with harmful pathogens
Food poisoning
27
Acquired by consumption of contaminated food
Foodborne diseases
28
The transfer of germs or microbes from one food to another via non-food surface or equipment
Cross-contamination
29
Two or more people experience the same illness eating the same food
Foodborne outbreak
30
Type of spoilage that includes enzymatic reactions
Biochemical spoilage
31
Type of food spoilage that based on purely chemical reactions
Chemical detoriation
32
Type of spoilage caused by the conditions in the environment like temperature, light and storage
Physical detoriation
33
Type of food spoilage that is due to thee growth of microorganism and production of toxins in food
Spoilage by microorganism
34
Food becomes sticky, whiskey and locally colored
Moldiness and whiskers
35
Food becomes sticky, whiskey and locally colored
Moldiness and whiskers
36
Watery soft ___ of fruits and vegetables
Rots
37
Many microbes prodce brightly colored colonies or pigments that give color to spoiling food
Color change
38
Formation of viscous sticky material closely llied to slime
Ropiness
39
Refers to fermentative spoilage that arises close to the bone in meat
Bone faint
40
Occurs in canned foods in non-gas producing fermentative spoilage
Flat sours
41
Result by gas-producing fermentation in which large quantities of gas are evlved that the high pressure within distorts the sides and ends of the can
Bulging
42
Aerobic decomposition of protein-rich foods
Putrefaction
43
Most common cause of food poisoning
Bacteria and viruses
44
Organisms that fdericve nourishment from their hosts
Parasites
45
Some cases of food poisoning can be linked to either natural ____ or chemical ____
Toxins, molds and contaminants
46
Causes of foodborne illness
Purchasing food from untrustedsources Failurre to cook food properly Improper temperature handling Using of contaminated equipment Poor hygiene
47
Symptoms of food poisoning
Abdominal pain Diarrhea Vommiting Mild fever Weakness Nausea Headaches
48
Single-celled organism ; abundant in the air , soil, water. Examples are Staphylococci, Streptococci and Salmonella
Bacteria
49
Single-celled organism ; abundant in the air , soil, water. Examples are Staphylococci, Streptococci and Salmonella
Bacteria
50
Growth of the bacteria population
Baacterial growth
51
Generation time of bacteria
20 to 30 minutes
52
Absorption of nutrients from the substrate into the cell and the removal of waste productsfro mthe cell to substrate
Overall process
53
The period of adjustment of microorganism to a new environment
Lag phase
54
Rapid multiplaction of bacteria takes place
Logarithmic phase or Log phase
55
Grwoth of bacteria slows down as waste products build up and other needed nutrients become scarce
Stationary phase
56
The decrease of bacteria is faster than the formation of new cells
Death phase
57
Grows well in damp places and commodities
Molds
58
Used as an ingredient in bread making and is responsible for alcoholic fermentation needed for alcoholic beverages
Yeast
59
Found and can cause spoilage in beef, poultry, beer and ales
Candida
60
Causes spoilage in fresh poultry, shrimps fish and beef
Rhodotorula
61
Baker’s annd brewer’s yeast, wine and champagne yeasts
Saccharomycetes
62
Useful in shoyu and miso fermentationbut spoilers of mayonaise and salad dressings
Zygosaccharomycetes
63
Causes black discoloration in butter
Genus torula
64
Caused by bacteria that have been improperly canned or preserved
Botulism
65
Certain strand of E.coli that is found in the intestines of all humans and animals.
E.coli 0157:H7
66
Bacteria that lives in the intestines of animals such as meat and eggs
Salmonella
67
The amount of moisture available for bacterial growth
Water activity (aW)
68
Water activity needed by microbes
0.91 or higher
69
Water activity needed by molds and yeast
0.80 or below
70
Best temperature for bacterias to grow
40 to 140 degrees F, over boiling temperature or below 32 degrees F
71
Pathogens prefer a ______ pH level
Neutral pH level of 7.0
72
Bacterias that requires oxygen to thrive
Aerobic bacteria
73
Bacterias t hat does not require any oxygen to thrive
Anaerobic bacteria
74
This rfers to amount of water vapor or moisture in the air
Relative humidity (RH)
75
Most bacteria likes the RH of _____
92% or higher
76
Molds prefer a RH of _____
85% to 90%
77
A proative method of preventing foodborne illness and ensuring food safety
Hazard analysis annd Critical control point system
78
Is a point, step, or procedure where an idenified hazard can be prevented or reduced to acceptaable levels
Critical control points (CCP)
79
Major critical points in food production process
Processing Purchasing Preparation Sanitation Storage
80
A criterion that must be met for each preventive measure associated with a CCP
Critical Limit (CL)
81
Has minimum adverse effects on the taste, texture and the nutritional valueof foods, but it is a short-term method of preservation
Chilling or refrigeration
82
Process by which water changes from liquid to solid state under low (sub-zero Celsius) temperature
Freezing
83
Freezing in bulk and in air, forms large ice crystals that can affect the organoleptic and nutritional quality of the food
Slow freezing
84
Quick 30 minutes or less freezing using deep temperature that ranges downto 40 degree F. Smaller crystals
Quick freezing
85
Older term that refers to jut leaving items in a freezing cold room
Sharp freezing
86
Strong circulation of aair enables the freezing to be ccomplished at a faster rate
Air blast freezing
87
Food is placed in direct contact with cooled metal surface
Indirect-contact freezing
88
Immersion of food or the package of food in a refrigerant
Direct contact
89
Refers to very rapid freezing achieved by exposing food items to an extremely cold refrigerrant (liquid nitroge and carbon dioxide)
Cryoenic liquid
90
Condition caused by dehydrtion of frozen food
Freezer burn
91
Water expands when it freezes so that ice crystals can pierce the food’s walls , raptures them and cause the food to have an inferior texture
Cell rapturing
92
Occurs with longer storage times and temperature fluctuations due to opening and closing of the freezer door
Recrystallization

Food Technology (1 decks)

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