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Experimental Study of Foods > Quiz6 > Flashcards

Quiz6 Flashcards

(84 cards)

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1
Q

Sterilize food by heating to high temperature to kill all microorganisms and seal

A

Canning

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2
Q

Moderate heat treatment that kills harmful organisms but does not permit long-term storage

A

Pasteurization

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3
Q

Kills some microorganisms and slows growth of others; finite storage because of enzymatic and microorganism action

A

Freezing

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4
Q

Dehydrates microorganisms and the food containing the microorganisms; moisture levels lower than 13%

A

Drying

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5
Q

Used for fish and meats; moisture drawn out and kills microorganisms

A

Salting

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6
Q

Related to fruits, draws out water similar to salting

A

Addition of sugar

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7
Q

Low pH that provides hostile environment for microorganisms; combined with canning usually

A

Pickling

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8
Q

High pressure and pulsed electrical fields are additional ways that commercial food manufacturers preserve food

A

Irradiation

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9
Q

Meats, poultry, fish, fruit, juice, veggies, fluid eggs

A

Perishable raw foods

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10
Q

Blanched veggies, TV dinners, pies, cooked deboned meats, some baked items

A

Perishable heated/cooked foods

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11
Q

Breads, partially baked bread, unheated dough, cheese, butter

A

Semi-perishable foods

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12
Q

Nuts

A

Non-perishable

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13
Q

Limited prep, washing to reduce microbe count, rigid sanitary conditions

A

How freezing effects fruits

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14
Q

Blanched before freezing

A

How freezing effects veggies

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15
Q

Do not require treatment prior to packaging; type of fat influences flavor

A

How freezing effects meats

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16
Q

Fats higher in ___________ FA undergo oxidative rancidity more rapidly

A

UNSATURATED

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17
Q

Sugar or salt must be added to avoid lumpy, gummy character

A

How freezing effects eggs

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18
Q

Better quality when frozen after baking

A

How freezing effects breads and quick breads

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19
Q

Can be frozen before or after baking

A

How freezing effects shortened cakes

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20
Q

Undergo considerable loss of quality during frozen storage; quality of soft meringues is optimized by sugar content of at least 46%

A

How freezing effects meringues

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21
Q

Tend to break and curdle

A

How freezing effects salad dressings and other emulsions

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22
Q

Greater volumes that are baked after; flour (8%) helps minimize loss of volume during

A

How freezing effects baked souffles

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23
Q

Freezing in still air at a temperature between -9F to -22F; produces large crystals

A

Sharp freezing

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24
Q

Forces rigid air between -22F and -49F to circulate at high velocity; finer crystals

A

Air-blast freezing

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25
Placing packages of food in contact with cold shelves or passing liquids thru chilled tube
Indirect-contact freezing
26
Immersing food in low-freezing point or cryogenic liquid
Immersion freezing
27
Rate of death of pathogenic microorganisms over a range of temps
Thermal death time curve
28
pH of food dictates pressure needed - Low acid (above 4.5) processed in pressure canner - High acid (below 4.5) canned with water bath canner
Home canning
29
Heat processing of food in containers immersed in water at atmospheric pressure
Water bath canning
30
Clostridium nigrificans present
Hydrogen sulfide spoilage
31
Sugar > lactic acid; bacillus bacteria
Flat-sour spoilage
32
Most dangerous form of spoilage
Botulism
33
Bacteria don't survive at moisture levels lower than ___
16%
34
Molds can survive unless moisture level is as low as ___
13%
35
Inactivates enzymes that cause deterioration during storage
Blanching, sanitizing
36
Exposes cut fruits to fumes created by burning sulfur flowers
Sulfuring
37
Ascorbic acid or acidic fruit juice can be used to prevent this
Browning
38
Lowest oven setting ~140F is used to minimize browning and achieve a reasonable rate of drying
Oven drying
39
Usually have moderate heat and a fan
Food dehydrators
40
Adds flavor to fish or ham
Smoking
41
Helps form gel structure in jellies and jams
Pectin
42
Pectic substance in under-ripe fruits; pectinic acid > pectin; over-ripe fruits have shorter chains of pectic acid and do not make a gel
Protopectin
43
Essential to pectin gel formation; 60-65% to achieve firmness and kill microorganisms Less = rubbery More = soft, fluid
Sugar
44
Uses water; makes food safe and gives extended shelf life during refrigerated storage; ex. salsa, organge juices, fruit, smoothies, applesauce, guacamole, purees, ready-to-eat meats
High pressure processing
45
Non-thermal food preservation technology; high voltage, electrical field causes permeabilization of cell membrane
Pulsed electric field processing
46
Regulates food additive
FDA
47
GRAS stands for...
"Generally recognized as safe" Prior to Jan 1, 1958
48
International directory of food additives
Food chemicals code
49
Established the FDA and defined responsibilities in 1938
Food Drug and Cosmetic ACt
50
Required that additives that produced cancer cannot be added to food
Delaney Clause
51
Proof of safety for additives is on the shoulders of the food manufacturer
Food Additives Amendment v Color Additives Amendment
52
Regulated use of agricultural pesticides; EPA has authority, FDA is enforcement
Miller Pesticides Amendment
53
How additives are sanctioned by the FDA
- Performs useful function - Does not decieve - Does not reduce nutritive value substantially - Does not accomplish the same result that improved manufacturing techniques could provide - Can be measured in the product by a recognized method of analysis
54
Improves flavor
benzoyl acetate inosinate
55
Extend shelf life
sorbic acid calcium lactate calcium proprionate BHT/BHA
56
Improve texture
Lecithin Gums
57
Control pH
Dicalcium phosphate Benzoic acid
58
Bleach and mature
Calcium bromate Potassium bromide
59
FSIS
Food and Safety Inspection Service; shares responsibility of egg, poultry and meat products
60
Single massive dose; 7 days
Acute test
61
3 doses daily for a minimum of 3mo
Prolonged tests
62
Same testing; at least one year and often 18mo
Chronic tests
63
Plants that grow seasonally; delicate flavor
Herbs
64
Seasonings harvest from aromatic edible plants
Spices
65
Herbs and spices that slow microbial growth
Basil, cloves, rosemary, mustard, cinnamon, garlic, thyme
66
DSHEA
Dietary Supplement Health and Education Act; 1994, defines dietary supplements
67
Product intended for digestion; contains dietary ingredient
Supplement
68
May be a vitamin, mineral, herb, or other botanical, AA, concentrate, metabolite, constituent, or extract
Ingredient
69
Positive assumption to test logical or empirical consequences
Hypothesis
70
Statements that applying research will not make a significant difference
Null
71
Measured variable
Dependent variable
72
Manipulated variable
Independent variable
73
Variable not intended to be part of the experiment; needs to be eliminated or controlled prior
Extraneous variable
74
Measurement of physical properties of a food by the use of mechanical devices
Objective
75
Evaluation using scoring system based judged using the senses
Subjective
76
Analysis of data by describing results in terms of calculations
Descriptive
77
Statistical analyses; chi-square, ANOVA, t-test
Inferential
78
Measure location of middle or center (mode, median, mean)
Measures of central tendency
79
Distribution measures (range mean deviation, standard deviation, etc.)
Measures of dispersion
80
Relative position of a score within the total array of scores
Percentile rank
81
Measure of dispersion data
Variance
82
Square root of variance
Standard deviation
83
Two levels of significance...
0.05 and 0.01
84
Percentage expression of certainty that the results caused by a variable
Level of confidence

Experimental Study of Foods (5 decks)

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