Midterm

Question 1

Food Science

Answer 1

A system that takes foods from farm gate to consumer plate.

Question 2

National Brand

Answer 2

Something you can purchase anywhere in the country.E.g. Green Giant

Question 3

Private Label

Answer 3

Brand that is specific to a grocery store. E.g. President’s Choice.

Question 4

Sharp Freezing

Answer 4

Placing food product in still, cold air - not efficient

Question 5

Blast Freezing

Answer 5

Air is moved by convection - replacing warm air with cold air.

Question 6

Contact Plate Freezing

Answer 6

Contact of the food product with a cold surface. E.g. frozen meals

Question 7

Liquid Immersion Freezing

Answer 7

Cryogenic freezing. E.g. Liquid Nitrogen

Question 8

The goal of heat sterilized canning

Answer 8

Commercial Sterility

Question 9

Conduction

Answer 9

Heat transferred from molecule to molecule via collisions

Question 10

Convection

Answer 10

Heat transferred through a liquid which circulates

Question 11

The 12 D concept

Answer 11

Adding enough heat to destroy 12 log cycles

Question 12

Hurdle Technology for Preservation

Answer 12

A new non thermal form of preservation. Involves the combination of low level hurdles to preserve food.

Question 13

Commercial Sterility

Answer 13

Destruction of all pathogens and heat resistant microbes that could grow in the can under normal storage conditions

Question 14

How do we define food quality?

Answer 14

Sensory quality, nutritive value, meets standards and regulations, situational use, “fitness for intended use”

Question 15

Sensory dimensions of food products

Answer 15

Appearance, aroma, flavour, texture

Question 16

Orthonasal Perception

Answer 16

Aroma perceived prior to food consumption

Question 17

Retronasal Perception

Answer 17

Aroma perceived during food consumption

Question 18

3 stages of texture perception

Answer 18

Initial, masticatory, residual

Question 19

The trigeminal sense

Answer 19

“hot/cold” not related to temperature. E.g. Dentyne Fire/Ice, chilli powder

Question 20

Consumer Sensory Panels

Answer 20

Groups of people who like and use a product

Evaluate liking, preference, simple differences

Question 21

Trained Sensory Panels

Answer 21

Participants with high sensory acuity are trained to identify and quantify the sensory characteristics of a product.
E.g. Wine evaluation

Question 22

Standard Identity of a food product

Answer 22

The permitted and required food components as described in the Food and Drug Act and Regulations.

Question 23

6 Requirements on the label of a food product

Answer 23

Common name
Net quantity 
Dealer name and address
List of ingredients
Nutrition facts table
Durable life date

Question 24

Function of sugar in foods

Answer 24

Adds sweetness
Hydroscopic - provides body and mouthfeel
Preservation effect
Source of food for yeast
Gives structure from crystal
Caramelization and Maillard reactions

Question 25

Function of Complex Carbohydrates in Foods

Answer 25

``` Fiber Adds thickness Acts as a gel Stabilizes protein Prebiotic ```

Question 26

Function of Proteins in foods

Answer 26

Color (maillard reaction) Foams Thickening Aent Texture

Question 27

Function of fats in foods

Answer 27

Caloric density Texture and mouthfeel Carries flavours and vitamins Heat transfer medium

Question 28

Function of water in foods

Answer 28

Dissolves flavours, vitamins and minerals Helps with swallowing Supports microbial growth

Question 29

If water activity is less than 90...

Answer 29

No bacterial spoilage

Question 30

If water activity is less than 60…

Answer 30

No microbial growth

Question 31

5 most important microbes associated with food

Answer 31

``` Parasites Yeast Molde Bacteria Viruses ```

Question 32

Environmental factors that determine which microbes will grow

Answer 32

``` Nutrient availability Temperature Oxygen Water activity pH/acidity ```

Question 33

The Temperature Danger Zone (TDZ)

Answer 33

5-60 degrees Celcius | Food experiences rapid growth of bacteria in this range

Question 34

Food Intoxication

Answer 34

Bacterial toxin in the food is ingested | Short onset

Question 35

Food Infection

Answer 35

High number of pathogens in the food are digested | Longer onset

Question 36

Top 5 Pathogens

Answer 36

1. Noro-virus (infected person to person) 2. Salmonella (animal foods) 3. Closridum Perfringens (raw meat/chicken) 4. Campylobacter (raw chicken) 5. Staphyloccocusaureous (milk/cheese)

Question 37

Starter Cultures

Answer 37

Specific strains of microbes that grow under controlled environments. For fermentation.

Question 38

Goals of food processing

Answer 38

Convert agricultural commodities to edible food products

Question 39

Goals of food preservation

Answer 39

Minimize spoilage Maximize safety Maintain nutritional value and acceptability