topic 17

Question 1

what’s function of seasonings?

Answer 1

enhance the falavour of the food

Question 2

list few example of seasoning

Answer 2

salt pepper, spices and herbs, vegetables, fruits, flowers

Question 3

functions of salt

Answer 3

u Heightens flavours, accentuates sweet and sour notes while suppressing bitter
(watermelon, eggplant)
u Gives impression of increased thickness and fullness in soups
u Vinegar, umami can enhance salt perception
u Mined from salt beds or harvested from saline ocean water (rock, Himalayan,
Black,etc.)
u Anti-caking, free flow agent
u Table salt is typically iodized for nutritional adequacy

Question 4

salt can suppressing bitter?

Answer 4

Heightens flavours, accentuates sweet and sour notes while suppressing bitter (watermelon, eggplant)

Question 5

could salt increase the thickness and fullness in soups?

Answer 5

yes

Question 6

what could salt perception?

Answer 6

vinegar and umami

Question 7

where could harvest salt?

Answer 7

Mined from salt beds or harvested from saline ocean water (rock, Himalayan,
Black,etc.

Question 8

how to prevent salt from caking?

Answer 8

add free flow agent to anti-caking

Question 9

table salt is typically iodized for nutritional adequacy

Question 10

where do pepper usually grow?

Answer 10

tropics:(India, Indonesia, Brazil, Vietnam)

Question 11

Peppercorns are from pepper berries on the vine of Piper nigrum L, yes or no?

Answer 11

yes

Question 12

what chemical is responsible for pungency in pepper?

Answer 12

piperine胡椒碱:(hot, sharp, stinging
feelings)

Question 13

different types of pepper

Answer 13

Black (picked green, fermented, sun-dried), white (ripe, outer covering removed), pink (not piperine, peppery or juniper), green (unripened, freeze-dried or pickled), szechuan (prickly ash tree)

Question 14

what kind of pepper is fermentated?

Answer 14

black

Question 15

does pink pepper contain piperine?

Answer 15

no, it contains peppery or juniper

Question 16

which pepper is picked when green?

Answer 16

black and green

Question 17

what are spices and herbs

Answer 17

Aromatic vegetable substance, not regarded as food with no significant
nutritio

Question 18

classification of spices

Answer 18

Buds, bark, roots, flowers, fruits, seeds

Question 19

how to get spice extracts

Answer 19

extracted with steam distillation, solvent extraction

Question 20

classification of herbs

Answer 20

aromatic leaves and stems from plants grown in temperate climates

Question 21

mirepoix

Answer 21

the combination of diced onion, carrots, and celery,

Question 22

edible flowers

Answer 22

chrysanthemum, hibiscus, orange blossom,
jasmine, rose

Question 23

flavourings香精: extracts, essences

Answer 23

Artificial, natural, WONF (with other natural flavours)

Question 24

why we use falvourings?

Answer 24

Consistency, $$$, stability, room in formulation, availability, application, dry/liquid

Question 25

ways for flavour analysis

Answer 25

GC: gas chormatography: volatile HPLC: high performance

Question 26

how do we produce flavourings

Answer 26

Flavours produced by microbial fermentation (butter), enzymatic reactions (cheese), extraction, heating, processing

Question 27

flavour enhancers

Answer 27

Umami – (MSG, 5’-ribonucleotides, Yeast extracts) enhance sweet and salty and reducing bitter and sour Kokumi – ‘mouthfulness’, aged, richness, ex. Slowly simmered soup, (allium and glutathione are responsible for taste response)

Question 28

masking agents

Answer 28

Hide undesirable or modify taste perception Encapsulation封装；包装 Stimulate sweet and salty receptors Complementary flavours

Question 29

what is FDR

Answer 29

Food and Drug Regulation

Question 30

what's new in Canadian food regulations?

Answer 30

supplemented foods

Question 31

what's the difference between frozen dairy dessert and frozen dairy dessert mix Frozen Dairy Dessert Mix is the unfrozen, pasteurized food composed of milk, cream or other milk products, or any combination of them, that is sweetened with sweetening agents Frozen Dairy Dessert is the frozen food obtained by freezing a frozen dairy dessert mix, with or without the incorporation of air

Answer 31

Frozen Dairy Dessert Mix is the liquid blend of milk, cream, sweeteners, not frozen Frozen Dairy Dessert is frozen, made from the frozen dairy dessert mix

Question 32

What happens if a food does not comply with the Food and Drug Regulations?

Answer 32

It is not permitted to be sold in Canada, however, Amendments can be made to include more foods as our food product landscape evolves

Question 33

amendments 修正案that be made

Answer 33

Sections within divisions can be updated such as ‘Simulated Meat Products’ under Division 14 due to the growing demand for plantbased foods New divisions can be added

Question 34

what is Natural Health Products (NHP)

Answer 34

Naturally occurring substances that are used to restore or maintain good health

Question 35

what do NHPs have?

Answer 35

vitamins and minerals, herbal remedies, homeopathic medicines, traditional medicines, probiotics, amino acids essential fatty acids

Question 36

categories of NHPs

Answer 36

Beverages Beverage mixes and concentrates Caffeinated Energy Drinks (CED) Conventional foods (Cereals, bars, confections, dairy)

Question 37

what is TMA

Answer 37

temporary marketing authorization, Transition NHP food products into the Food Directorate, Applications and approval still required

Question 38

TMA Applications and approval still required yes or no

Answer 38

yes

Question 39

what CED

Answer 39

caffeinated energy drinks

Question 40

CED has a specific guidance, yes or no

Answer 40

yes

Question 41

TMAs Had an expiry date and required renewal due to the nature of the ‘temporary’ authorization, yes or no

Answer 41

yes

Question 42

The ‘Supplemented Foods’ Journey

Answer 42

Natural Health Product (NHP) 2004-2012 TMA 2012-2022 supplemented foods 2022- present

Question 43

organic food in canada, must contains how much of certified organic compotent?

Answer 43

95% or higher

Question 44

could the organic logo be used if the certified organic is less than 95%

Answer 44

NO

Question 45

what is the 5% remaining of the organic food

Answer 45

organic permitted

Question 46

what is organic permitted component?

Answer 46

u Non genetically modified u No irradiation u No sewage sludge 污水污泥use u Cannot have organic option available

Question 47

what kind of product could be labled as “contains x% organic ingredients”

Answer 47

multi-ingredient products containing between 70-95% organic content

Question 48

what kind of product could lable organic ingredents?

Answer 48

<70% organic content may identify organic ingredients in the list of ingredients

Question 49

biotechnology

Question 50

Genetically Modified (GM) Foods – Regulations in Canada

Answer 50

No specific laws in Canada about labeling GM foods differently; they are labelled like any other food because government safety assessments have found them to be as safe and nutritious as non-GM foods”

Question 51

is it mandatory to identify the method of production, including genetic modification, used to develop a food product?

Answer 51

No, it's not mandatory`

Question 52

is voluntary labeling of GM food allowede?

Answer 52

yes it is

Question 53

what's new in teh nutrition facts table?

Answer 53

add daily value for total sugar new foodnote to help onterpret the % daily value(5% or less is a little, 15% or more is a lot)

Question 54

new front of packing lable

Answer 54

一个放大镜, Required for foods (prepackaged) high in one or more of the following: u Saturated fat u Sodium u Sugar

Question 55

why we need to remond people with 放大镜

Answer 55

To help prevent chronic diseases and to help consumers make quick and informed decisions around food choices

Question 56

why we need foof additives

Answer 56

Maintain or improve safety and freshness Improve or maintain nutritional value Improve taste, texture, appearance