Introduction to Basic Foods and Food Science Flashcards
(157 cards)
1
Q
Boiling point of water
A
212F or 100C
2
Q
Licorice flavored substance
A
NEOHESPERDINE
3
Q
How do we measure temperature?
A
Thermometer
Fahrenheit scale
Centigrade Scale
Kelvin Scale
4
Q
Why is foods cooked in boiling water at a high elevation take longer to cook?
A
Because the air pressure is lower.
5
Q
are organic substances that are generally classified as either fat soluble or water soluble.
A
Vitamins
6
Q
why is honey not recommended for infants?
A
may cause botulism, since infants still cannot intake some bacteria
7
Q
are the building blocks of the fat in our bodies and in the food we eat.
A
Fatty Acids
8
Q
poisoning caused by eating fish w/ ciguatoxin that is not destroyed by heating
A
Ciguatera Fish Poisoning
9
Q
thick, yellow to dark brown liquid, by product of sugarcane or beets
A
Molasses
10
Q
Ratio of the vapor pressure of water in a food at a specific temperature of the vapor pressure of pure water at the same temperature.
A
Water Activity.
11
Q
produced from extracts from first oressing of sugar cane
A
natural evaporated sugar cane juice
12
Q
How to reduce water activity?
A
Dry, Freeze, Add Salt or Sugar
13
Q
a process where food is exposed to a source of high heat either from below or above (and usually in an oven)
A
dry heat cooking
14
Q
Gaseous Molecules hovering over water create?
A
Vapor Pressure
15
Q
2 types of oligosaccharides
A
Raffinose - 3 monosaccharides
Stachyose - 4 monosaccharides
16
Q
Why do we drink water?
A
To maintain fluid balance.
17
Q
from thaumatococcus danielli extract, 100x sweeter than sucrose
A
Thaumatin
18
Q
produced commercially from lactose in a process involving enzymatic hydrolysis of lactose to D-galactose
A
Tagatose
19
Q
a sweeter that’s still under review, clean sweet flsvor
A
Neotame
20
Q
the process where heat and light waves strike and penetrate your food
A
radiation
21
Q
How many percent of identified bacteria is pathogenic and benign.
A
4%
22
Q
AKA Table Sugar, from sugar cane
A
Sucrose
23
Q
defined as food additives that impart a sweet taste to food or as a table top sweetener
A
Sweeteners
24
Q
Rapid onset, persisttent, side-tastes at high concentrations, stable to heating and cooling and has a bitter aftertaste
A
Acesulfame-K
25
How many saccharide units does an oligosaccharide units have?
3 to 10 units
26
What is formed when the vapor pressure is increased to a point greater than the atmospheric pressure?
Bubbles
27
AKA Dextrose, basic building block of most carbohydrates
Glucose
28
How many percent does our body contain water?
60-70% Water Content
29
How many percent of water does fruits and vegetables contain?
70-95%
30
What are the differences between Infection, Poisoning and Toxin-Mediated Infection?
Infection: occurs when live bacterial cells are ingested. (Sa loob ng katawan siya mag ggrow at mag ccause symptoms) e.g salmonella
Poisoning: occurs from eating a food that contains a toxin produced by bacteria. (At present na yung toxins bago mo pa i intake sa katawan) e.g staphylococcus aureus
A toxin-mediated infection: is caused when a living organism is consumed with food (as in the case of an infection). e.g e colii, cholera
31
protein molecule, relatively new sweetener
Mabinlin
32
3 fatty acids attached to a glycerol molecule
Triglyceride
33
cooking uses electric currents to directly heat pots and pans through magnetic induction
induction
34
3 types of disaccharides
Maltose (glucose + glucose) = malt sugar
Sucrose (glucose +fructose) = table sugar
Lactose (glucose + galactose) = milk sugar
35
are inorganic elements present in soil and water, which are absorbed by plants or consumed by animals.
Minerals
36
are parasites that live freely in the intestine, feeding off of partially digested intestinal contents.
roundworms
37
What is the most potent liver carcinogen?
Aflatoxin (Aspergillus Flavus)
38
defined as food additives that impart a sweet taste to food or as a table top sweetener
Sweeteners
39
causes botulism ( deadliest, rarest form of FBI)
Clostridium botulinum toxin
40
What are Incomplete proteins
Lacking in some essential amino acids, found in plants
41
an organism that lives on or in a host organism and gets its food from or at the expense of its host.
Parasites
42
animals consisting of one cell, infects humans through contaminated water
Protozoas
43
by product of cornstarch, contains 75% sugar 25% water
Corn syrup
44
what are functions of sugars in food
SOLUBILITY
MELTING POINT
ABSORPTION OF MOISTURE
FERMENTATION
LEAVENING
ACID HYDROLYSIS
ENZYME HYDROLYSIS
DECOMPOSITION OF ALKALIES
SWEETNESS
PRESERVATION
45
Are nutrients in food that is responsible for the building of cell membranes, nerve tissues and hormones.
Fats
46
chemical mirror or natural sugars
L-SUGARS
47
What system in the body will be affected by food borne diseases?
Digestive System (Gastrointestinal Tract)
48
Has a high mineral content, leaves blurry residue, more calcium and magnesium
Hard Water
49
Why does foods cooked in pressure cookers cook faster?
Because of the presence of high temperature.
50
How much water does Whole Milk and Meat contain?
Whole Milk: More than 80%
Meats: Less than 70%
51
use water, liquid or steam to transfer heat to food.
Moist Heat cooking
52
Flow of food in HACCAP
Receiving
Storage
Thawing
Preparing
Cooking
Holding
Serving
Cooling
Reheating
53
Freezing point of water?
32F or OC
54
a virus in which food contaminated w/ fecal matter.
Hepatitis A
55
How many saccharide units does a disaccharide have?
2
56
Functions of food additives:
Extend shelf life
Protect nutrient vale
maximize performance
57
Is it advisable to eat fish everyday?
No. Because fishes contain a high level of mercury, which is not advisable to consume in a large amount.
58
3 types of Bacterial FBI
Food Infection
Food Poisoning
Toxin-mediated infection
59
Does water have a high specific heat?
Yes.
4.184k=1kCal liquid water
2.11kj= Ice
2Kj= Water Vapor
60
a liquid sweetener made from table sugar (sucrose) and water.
Invert Sugar
61
from the watery nectar of flowers, 40% fructose, 35% glucose, 2& sucrose, 1.5-4% maltose
Honey
62
Melting point of water?
80cal of heat to a gram of ice
63
Inorganic compounds, absorbed by fatty tissues
Water-soluble vitamins
64
In polysaccharides digestible is to indigestible fibers, so soluble is to?
Insoluble fibers
Digestible Fibers = Indigestible Fibers
Soluble fibers = Insoluble Fibers
65
How to prevent FBI
Know the food safety practices
Practice proper personal hygiene
66
What are the changes of state?
Solid (Ice)
Liquid (Water)
Gas (Steam)
67
Functions of protein in food preparation?
Binding Agents
Thickener
Aids in browning
Producing foams
Forming Gels
68
A water that is incorporated in the molecular structure, cannot be easily separated from food.
Bound Water
69
Are organic compounds, absorbed by body tissues
Fat-soluble vitamins
70
Helps block the absorption of LDL, Interconnected rings of carbon atoms w/a variety of side chains attached.
Sterols
71
3 types of disaccharides
sucrose (glucose + fuctose)
lactose (glucose + galactose)
maltose (gulcose+glucose)
72
a synthetic combination of 2 amino acids; aspartic acid and phenylalanine,, "Equal" drink, should not be consumed with people w PKU
Aspartame
73
HACCAP stands for?
Hazard Analysis Critical Control Points
framework for monitoring the total food system, from harvesting to consumption.
74
Least sweet of all sugar, by product of cheese
Lactose
75
are group of mycotoxins that generally contaminate corn and corn based products, produces by Fusarium Verticillioides and Fusarium Proliferatum
Fumonisins
76
Licorice ROOT, 50-100x sweeter than sucrose
GLYCYRRHIZIN
77
Simplest Sugars, 1 molecule.
Monosaccharides
78
the requirement of the addition of iodine to salt intended for the animal and human consumption in order to eliminate micronutrient malnutrition in the country
ASIN LAW (RA 8172)
79
What are the three types of polysaccharides
Cellulose - from plants
Glycogen - from animals
Starch - from plants
80
from the sap of maple trees, 65% sugar
Maple Syrup
81
refers to the transfer of energy through the movement of particles that are in contact with each other
Conduction
82
are type of carbohydrates that contain carbon, hydrogen, oxygen molecules
Sugars
83
can withstand high temp without losing flavor, e.g Splenda
Sucralose
84
How do we measure Heat?
Calories, 1C = 1g
85
What are the 3 types of protozoas related to food safety?
Giardia, Cryptosporidium, Cyclospora,
86
AKA Polyols used as sweetener and bulking agents
Sugar Alcohols
87
types of chemical food hazard
Chemical Toxins - from chemicals, e.g pesticides
Natural Toxins - produced by the living organism
88
the unit structure of carbohydrates
Saccharides
89
Water for drinking, no blurry residue, more sodium levels and less calcium and magnesium
Soft Water
90
are microscopic fungi that live on plant or animal matter.
Molds
91
How may percent of FBI is caused by Bacteria?
90%
92
Function of fats in food preparation
Heat transfer
Tenderness
Mixing
93
Component of Carbohydrates?
Carbon+Hydrogen+Oxygen= Cn(H2O)n,, Saccharides
94
What does include in biological food hazard?
Bacteria
Molds
Viruses
Parasites
95
DSweeteners produced by plants through photosynthesis
Nutritive/Natural Sweeteners
96
Media for heat transfers?
Air
Water
Steam
Fat
97
From Animals, Saturated, Single bond.
Fat.
98
Malt Sugar, used in beer
Maltose
99
Chemical Responsible for ripening and jelling of jams, part of pectin.
Galacturonic Acid
100
a general term used to describe a material's ability to absorb moisture from the environment
Hydroscopicity
101
What is Satiety?
The feeling of fullness
102
what is the reaction that occurs as food is cooked. It is partly responsible for the browning of food and the release of aromas.
Maillard Reactions
103
4 types of Carbohydrates
Monosaccharides
Disaccharides
Oligosaccharides
Polysaccharides
104
Who developed HACCAP?
Dr. Henry Bauman, Pillsbury (company), 60s space program to the moon.
105
What does LDL mean?
Low-Density Lipoprotein (Bad Cholesterol)
106
3 main types of fatty acids
Saturated (absence of a double bonds)
Monounsaturated (one double bond)
Polyunsaturated (two or more double bonds)
107
H20 is composed of?
2 Hydrogen
1 Oxygen
108
Does water boil at a high altitude at a lower temp?
Yes, because the atmospheric pressure decreases.
109
What are the uses of water?
Universal Solvent
Heat Transfer
Freezing
Cleansing Agent
Promotion of Chemical Changes (Ionization of salt, activation of baking powder)
110
naturally found in honey, mushroom, and lobster
Trehalose
111
3 types of food Hazards
Biological
Chemical
Physical
112
currents in the air/liquid distribute the heat
Convection
113
Also known as the Stomach Flu / Gastroenteritis, spread via water containing sewage water. Originated from Norwalk Ohio
Norwalk Virus
114
an infectious agent of small size and simple composition that can multiply only in living cells of animals, plants, or bacteria.
Virus
115
are unedible parts of food or any foreign materials that can significantly cause injury, choking, or cuts as a result of injury
Physical Food Hazards
116
A water that can be easily separated from food?
Free Water
117
4 types of heat transfer
Conduction
Convection
Radiation
Induction
118
The transfer of kinetic energy from one medium or object to another.
Heat
119
is any chemical substance that can cause a health problem when ingested or inhaled.
chemical hazards
120
Contains greater than 10 saccharide units
Polysaccharides
121
what chemical does come from a pufferfish?
Tetrodotoxin
40% Mortality Rate
122
What are the primary sources of carbohydrates?
Plants and Lactose (animals)
123
uses protein, similar taste to table sugar
BRAZZEIN
124
Why do we cook foods using heat?
Food safety
shelf life
digestibility and nutrient value
aesthetic appeal
125
What is Water?
Simplest, most important nutrient that is responsible for hydration.
126
Are unsaturated, has a double bond kind of fat
Oils
127
as sweet as table sugar, manufactured enzymatically from sucrose via bacterial fermentation
ISOMALTULOSE
128
a toxic chemical contaminant produced by several species of mold, especially within Aspergillus, Penicillium that can contaminate fruits and cereals
Patulin
129
How many percent of FBI is caused by viruses?
3-10%
130
A potential carcinogen, but weak, a sweetener that has a bitter aftertaste
Saccharin
131
What is protein?
A macronutrient responsible for building muscle mass
132
1C of Temperature is to?
1g of a substance
133
from stevia plant; bitter, astringent aftertaste
Stevia
134
Improves the appearance, taste, texture of food
Food Additives
135
a type of transmissable spongiform encephalopathy (TSE) that riddles the brain w/ holes, making it look like a sponge which results in a loss of coordination to convulsions to death. related to mad cow disease.
Prions
136
citrus peel, >100x sweeter than sucrose
DIHYDROCHALCONES
137
They contain the least amount of water.
Vegetable Oils and Dried foods
138
who discovered stevia, and when and where
Dr. Moises Bertoni, 1901 Paraguay
139
Why does food perish quickly if wet/moist?
Microorganisms need-live in water, that's why.
140
what is cGMP's
Current Good Manufacturing Practice, guidelines to minimize the risk of contamination, traces back food where it is manufactured.
141
Can oligosaccharides be well digested?
No, it contains microbiota the food for the gut.
142
Are sugar molecules.
Carbohydrates
143
type fish poisoning is caused by eating fish that has high levels of histamine
Scombrotoxin (from scombroid fish)
144
What are functions of water in food?
Heat Transfer (Water distributes heat quickly, for cooking)
Universal Solvent (Combines solute and solvent solutions)
145
sugary solutions w/ varying viscosity
Syrup
146
Contains all 9 complete amino acids and found in animals
Complete Protein
147
most common in child-care centers, transmitted through contaminated surface streams and lake w/ feces of livestock
Giardia Lamblia
148
Illnesses transmitted to humans by food.
Foodborne Illnesses
149
a type of lipid molecule that is the main component of the cell membrane
Phospholipids
150
Alternative sweetener w/ no insignificant amount of energy, requires fda approval
Non-Nutritive Sweeteners
151
What will happen if there is a less water activity?
There is a presence of a more bound water.
152
is a food-borne disease caused by a microscopic parasite called Trichinella
Trichinosis
153
Licorice ROOT, 50-100x sweeter than sucrose
154
3 Types of Monosaccharides
Glucose -blood sugar
Fructose- fruit sugar
Galactose- part of lactose
155
Fruit sugar
Fructose
156
AKA Table Sugar, from sugar cane
Sucrose
157
What is process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown color?
Caramelization.
