Introduction to food science

Question 1

The study of the chemical, physical and microbiological nature of foods and any transformation that food undergoes as reflected in its characteristics and properties

Answer 1

Food Science

Question 2

The study of the chemical, physical and microbiological nature of foods and any transformation that food undergoes as reflected in its characteristics and properties

Answer 2

Physiological

Question 3

any substance when eaten sustains life and nourishes the body

Answer 3

biological

Question 4

any substance that satisfies the human senses as well as emotional needs

Answer 4

socio-cultural

Question 5

Agricultural products grown and processed without using growth hormones, antibiotics, or petroleum-based or sewage sludge-based fertilizer

Answer 5

Organic Food

Question 6

A food product made without chemical or artificial additives

Answer 6

Natural Food

Question 7

Collective term for all the attributes or characteristics of a food which determine whether it is acceptable or not

Answer 7

Food Quality

Question 8

A substance added intentionally or unintentionally to food that becomes part of the food and affects its character

Answer 8

Food Additive

Question 9

Food or beverage that imparts a physiological benefit that enhances overall health, helps prevent or treat a disease or condition, or improves physical/mental performance

Answer 9

Functional Food

Question 10

Chemical compounds in plants that are important to promote healthful reactions in the body but are not classified as nutrients required for life and growth

Answer 10

Phytochemicals

Question 11

Plant or animal foods developed by genetic manipulation to alter nutrient levels or other characteristics

Answer 11

GMO

Question 12

Mixture produced by scattering one material in another and this could be homogenous and heterogeneous

Answer 12

Dispersion

Question 13

Foods which contain a live microbiological culture either as a result of fermentation or as an intentional addition by the manufacturer; healthful for normal intestinal function; prevent harmful bacteria from causing disease

Answer 13

Probiotic Foods

Question 14

Non-digestible carbohydrates that act as food for probiotics

Answer 14

Prebiotics

Question 15

substances that do not flow under moderate stress; state of matter which is in comparatively low energy state; molecules move slowly within a defined space

Answer 15

Solids

Question 16

substances which exhibit flow properties

Answer 16

Liquids

Question 17

– the distance between molecules is extremely great; molecules move constantly and relatively faster than molecules in liquids; have the ability to increase in volume and develop pressure as heat is applied

Answer 17

Gases

Question 18

a uniform liquid mixture containing a solute and a solvent

Answer 18

True solutions

Question 19

a two-phase system in which particles called micelles (discontinuous phase) have diameters between 1 millimicron and 0.1 micron
- the dispersing medium may be gas, liquid or a solid substance containing either gas, liquid, or solid micelles

Answer 19

Colloidal Systems

Question 20

Brownish in red cooked meats

Answer 20

Metmyoglobin

Question 21

Pink red in cured meats

Answer 21

Nitrosomyoglobin

Question 22

Different hues of brown

Answer 22

Tannins and other phenolic compound

Question 23

Greenish tinge

Answer 23

Riboflavin

Question 24

Black color in pigments found in food

Answer 24

Sepia

Question 25

heat causes coagulation and eventual denaturation of protein in foods like meat, eggs, poultry

Answer 25

Protein

Question 26

fats can be removed or absorbed; overheating results in the formation of acrolein w/c is the characteristics flavor of burnt oil; reheating oil causes lowering of the smoke point and reversion of flavor

Answer 26

fats

Question 27

with water when heated, results in an increased in viscosity in the process called gelatinization (moist cooking) and therefore, is useful as thickener or binder; with (dry heat), such as roasting or toasting, starch is changed to dextrin in the process of dextrinization

Answer 27

starch

Question 28

sucrose added w/ water raises boiling point - At 160˚C, the sucrose concentration is 100%; at temperatures above 160˚C (melting point of sugar) sugar melts and sucrose changes color from white to brown

Answer 28

sugar

Question 29

Temperature change of food from room to cold to frozen affects both the functional and eating qualities of food such as difficulty in separating egg white from the yolk; meat improves tenderness and flavor when frozen; softening of fruits and vegetables occur during cold storage and freezer burn occurs

Answer 29

Effect of Cold

Question 30

Chlorophyll changes into undesirable olive green color Too acidic jelly will result to syneresis Viscosity and texture are affected such as vinegar and citric acid reduce the thickness of the hot starch paste and the firmness of the cooled paste; this is why accurate measurement of acid in starch-thickened products like pie filling is critical, otherwise the product becomes “runny”

Answer 30

Effect of Acid

Question 31

Physical and Mechanical Treatment

Answer 31

Agitation and stirring Whipping or beating Kneading

Question 32

introduces air into a mixture resulting in tenderness and greater stability as foam cakes

Answer 32

Whipping or beating

Question 33

allows alignment of the gluten network resulting in tenderness in baked products and allows gas produced by the yeast during fermentation to get trapped in the gluten network w/c is responsible for the volume of the read when baked

Answer 33

Kneading

Question 34

Study of microscopic organisms and their activities, their characteristics and their beneficial and harmful effects to food and man

Answer 34

Food Microbiology

Question 35

An illness resulting from ingestion of food containing large numbers of living bacteria or other microorganisms

Answer 35

Food Infection

Question 36

Caused by the ingestion of toxins or poisonous substances produced by pathogenic microorganism

Answer 36

Food Intoxication

Question 37

A disease of an infectious or toxic nature caused by the consumption of food and water

Answer 37

Foodborne Illness

Question 38

The occurrence of two or more cases of a similar illness resulting from ingestion of a common food

Answer 38

Outbreak

Question 39

The overall quality of food fit for consumption Sanitary quality; freedom from pathogenic microorganisms; toxins and other biological hazards; absence of physical and chemical contaminants, and safe level of food additives

Answer 39

Food safety

Question 40

Unicellular (one-celled) living things.

Answer 40

Microorganism

Question 41

The unintended presence of harmful substances in food or drink

Answer 41

Contamination

Question 42

The transfer of germs or microbes from one food item to another via a nonfood surface or equipment

Answer 42

Cross-contamination