Term
| Which fruits contain proteases and will keep gelatin from forming a gel? |
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Definition
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|
Term
| Finish and marbling are terms used to describe___? |
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Definition
| The fat in and around a cut of meat is described as finish or marbling |
|
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Term
| Where is the leanest cut of meat located? |
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Definition
| The leanest cut of meat is the area that gets the most muscle use, or the flank |
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Term
| What causes potatoes to green underneath the peel? |
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Definition
| Sunlight causes solanine alkaloid production resulting in green color beneath the peel of potatoes. |
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Term
| What is the main structural component of plant cell walls? |
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Definition
| Cellulose (a polymer of glucose) |
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Term
| Baking Soda and baking powder produce what gas in the baking process? |
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Definition
| Result in chemical production of carbon dioxide |
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Term
| Meringue, Marshmallows, and ice cream are ____. |
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Definition
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|
Term
| A fever is associated with which common foodborne illnesses? |
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Definition
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Term
| What law includes the clause: "no food can be considered safe if it is found to produce cancer when fed to man or animal?" |
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Definition
| Known as the Delaney Clause, this statement is included in the Food Additive Amendment of 1958. |
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Term
| What leavening agent is used with an acid-mixing medium? |
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Definition
|
|
Term
| An excellent emulsifier is found in what common food? |
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Definition
| Egg yolk, which contains lecithin, is an excellent emulsifier |
|
|
Term
| What are oils not successful subs for solid fats? |
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Definition
| Fat must be able to hold its shape around the air pockets (Aeration) |
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Term
| The best preparation method to prevent shrinkage when preparing meat is to ____. |
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Definition
| Cook it at the lowest temperature for the shortest amount of time to produce the doneness desired. |
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|
Term
| What vitamins are destroyed by alkaline water in cooking? |
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Definition
|
|
Term
| What forms the major part of dietary fiber? |
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Definition
| Cellulose along with hemicellulose and pectins |
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|
Term
| What causes light and dark meat? |
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Definition
| White meat burns glycogen and does no require oxygen. Legs and thighs burn fat and glycogen and oxygen must be present. |
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Term
| The act that led to the standardized Nutrition Facts Panel on the food label was? |
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Definition
| The Nutrition Labeling and Education Act (1990) |
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Term
| At what Temperature is salmonella destroyed? |
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Definition
| Salmonella is often associated with cross-contamination; 164 degree temperature kills it. |
|
|
Term
| What is found on the GRAS list? |
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Definition
| Additives generally recognized as safe and have not been tested (i.e., sugar, salt) |
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|
Term
| What is the protein in milk? |
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Definition
|
|
Term
|
Definition
| An emulsifier helps hold water and fat in suspension, giving a smoother end product. |
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|
Term
| What are the benefits of irradiation? |
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Definition
| Control insects, delay maturation, controls disease causing micro organisms |
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|
Term
| What is the source of the yellow-green color associated with overcooked broccoli? |
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Definition
|
|
Term
| Which B vitamin is most unstable when heated? |
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Definition
| Thiamin is more unstable to heat than niacin or riboflavin (cooking loss is greater with thiamin) |
|
|
Term
| What is the woody part of a vegetable called? |
|
Definition
| Lignin (not a polysaccharide) |
|
|
Term
| What is the best flour for baking bread? |
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Definition
| Hard wheat flour contains more protein and provides more structure for breads |
|
|
Term
| What will prevent rancidity? |
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Definition
|
|
Term
| What foodborne illness lasts 7-10 days and is associated with untreated water and raw milk? |
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Definition
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|
Term
| Common antioxidants are ___. |
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Definition
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|
Term
| When the pH is reduced to approximately 4.6 in milk, what precipitates? |
|
Definition
| Casein precipitates as a curd |
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|
Term
| What part of an egg contains cholesterol? |
|
Definition
|
|
Term
|
Definition
| Analogs are natural or manufactured substances that are used in place of foods or food componenets. ex: vegetable protein that looks like meat. |
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|
Term
| When an alkaline is added to green vegetables, what is produced? |
|
Definition
| Chlorophyllin is the abnormal green pigment formed. |
|
|
Term
| What is the best method to retain vitamin c? |
|
Definition
| Retaining vitamin C requires slightly less than neutral pH (6.5); it is also water-soluble and heat-sensitive. |
|
|
Term
| Is it necessary to grade fruits and vegetables? |
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Definition
| Grading of fruits and vegetables is not mandated by the USDA, but is available upon request for a fee. |
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|
Term
| Soft wheat flour is best used for ____. |
|
Definition
| Cakes (contains more starch) |
|
|
Term
| Which of the common foodborne illnesses are anaerobic microorganisms? |
|
Definition
| Botulism and Clostridium perfringes |
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|
Term
| Which foodborne illess is associated with poor hand washing? |
|
Definition
|
|
Term
| What ingredient is used to destabilize casein in cheese making? |
|
Definition
|
|
Term
| What are calcium propionate, calcium sorbate, and EDTA? |
|
Definition
| Mold inhibitors (extend shelf life) |
|
|
Term
| What is a functional food? |
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Definition
| Foods that provide health benefits beyond basic nutrition. Ex: Enviga-green tea drink made by Coke that burns calories. |
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|
Term
| What are the dry heat methods for cooking? |
|
Definition
| Frying, broiling, roasting, and pan-broiling |
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|
Term
| What is the most stable color pigment? |
|
Definition
|
|
Term
| How are fat-soluble vitamins lost in the cooking process? |
|
Definition
| When they are absorbed by seasoning fat and drained off vegetables |
|
|
Term
| How are fruits and vegetables graded? |
|
Definition
| US Fancy, US No. 1, and US No. 3 |
|
|
Term
| Which starches are more stable? |
|
Definition
| Branch chain starches (i.e. amylopectin) |
|
|
Term
| Which foodborne illness has a high mortality rate? |
|
Definition
| Botulism, commonly found in low-acid, canned foods |
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|
Term
| Raw seafood is a common source of which foodborne illness |
|
Definition
|
|
Term
|
Definition
| These antimicrobials are used to prevent the growth of Clostridium botulinum in processed meats |
|
|
Term
| What protein component of milk can be coagulated by heat? |
|
Definition
|
|
Term
| Why is cream of tarter added to egg whites? |
|
Definition
| Acid denatures the protein, thus increasing the foaming action of egg whites. |
|
|
Term
| Live bacteria that may promote balance of "good" bacteria in intestine are? |
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Definition
|
|
Term
| What pigment is water soluble and stabilized in an acid medium? |
|
Definition
| Anthocyanin (reddish pigment) |
|
|
Term
| Why do we leave strong-flavored vegetables uncovered for the first 2-3 minutes of cooking time? |
|
Definition
| Strong-flavored vegetables (cauliflower) have volatile acids that will cook off in the first 2-3 minutes if cooked uncovered. |
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|
Term
| What nutrients are added to enriched flour? |
|
Definition
| Thiamin, Niacin, riboflavin, folic acid, and iron (vitamin D and calcium are optional) |
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|
Term
| When a liquid drains from a gel, what is it called? |
|
Definition
|
|
Term
| What organism is called the cafeteria bacteria? |
|
Definition
| Clostridium perfringes because it grows in meat or poultry help warm for several hours |
|
|
Term
| A parasite causes which foodborne illness? |
|
Definition
| Trichinosis, associated with improper cooking of pork or wild game |
|
|
Term
| What is the role of erythorbate? |
|
Definition
| Prevents nitrates from converting to nitrosamine, a carcinogen |
|
|
Term
| What is the main carbohydrate in milk? |
|
Definition
|
|
Term
| Why is sugar added to egg foam? |
|
Definition
| Sugar stabilizes the foam |
|
|
Term
| How are water-soluble vitamins lost from meats? |
|
Definition
| Can be lost in juices that cook off meat |
|
|
Term
| What color is anthoxanthin when cooked in alkaline? |
|
Definition
| Anthoxanthin is white in an acid medium and yellow in alkaline |
|
|
Term
| Zoonutrients are substances in animal based foods with functional benefits. Examples of zoo nutrients are? |
|
Definition
|
|
Term
|
Definition
| Developed from the wheat proteins gliaden and glutenin by moistening with water and kneading |
|
|
Term
| What is the Maillard Reaction? |
|
Definition
|
|
Term
| What is the range of temperatures that allows rapid bacterial growth? |
|
Definition
| Critical temperature zone |
|
|
Term
| Which agencies are part of the Department of Health and Human Services? |
|
Definition
| Includes the FDA (responsible for package and nutritional labeling, ingredient lists, standards of identity found in the Food Chemical Codex, and use of additives) and Health Departments (inspect for sanitation standards) |
|
|
Term
Collagen can be converted to gelatin by?
|
|
Definition
| Simmering meat in a liquid then cooling |
|
|
Term
| What pasteurization process allows for longer storage at room temperature? |
|
Definition
| Pasteurizing milk by the UHT method |
|
|
Term
| Which bacteria cause the quickest onset of foodborne illness symptoms? |
|
Definition
|
|
Term
| Is the grading of beef mandatory? |
|
Definition
| It is voluntary (prime, choice, select, standard) |
|
|
Term
| What causes browning in fruit? |
|
Definition
|
|
Term
|
Definition
| A ripening hormone produced by the fruit after maturity |
|
|
Term
|
Definition
| They incorporate or form a gas that expands during preparation and heating |
|
|
Term
|
Definition
| The dispersion of liquid within another liquid with which it does not mix |
|
|
Term
| Which foodborne illness bacteria grows at refrigerator temperatures? |
|
Definition
| Listeria (associated with miscarriages) |
|
|
Term
| What do toxins in food produce? |
|
Definition
|
|
Term
| What are the functions of the Department of Agriculture? |
|
Definition
| Responsible for the inspection of meat, eggs, and poultry; grading of meats, fruits, vegetables, eggs, and poultry; commodities |
|
|
Term
| What is the pH of fresh milk? |
|
Definition
| the pH is close to neutral (6.6) |
|
|
Term
| How should eggs be refrigerated? |
|
Definition
| Refrigerate in cartons or cases |
|
|
Term
| Children under the age of one have the highest rate of this foodborne illness ____. |
|
Definition
|
|
Term
| What gives fruits and vegetables their astringent taste? |
|
Definition
|
|
Term
| If hard cheese has mold on it, is it safe to use? |
|
Definition
| Yes, cut away the mold plus one inch of cheese and use the rest. |
|
|
Term
| What is the leavening agent for cream puffs and popovers? |
|
Definition
| Leavened with steam (high moisture content combined with a high oven temperature) |
|
|
Term
| What is the result of rancidity in fats? |
|
Definition
| Objectionable odors and flavors |
|
|
Term
| The colloidal system of a liquid dispersed in a solid ___. |
|
Definition
| Gel (example: baked custard) |
|
|
Term
| What causes food infection illness? |
|
Definition
| The growth of microorganisms in the intestinal tract |
|
|
Term
| What is the function of the Department of Commerce? |
|
Definition
| Grading standards for fish and fish products |
|
|
Term
| Sensory message resulting from the combination of taste and aroma is ___. |
|
Definition
|
|
Term
| What factor increases the microbial count of meat? |
|
Definition
|
|
Term
| What increases the water-binding capacity of meat? |
|
Definition
| The fat content of meat; more water-binding capacity results in a more tender product |
|
|
Term
| What happens when baking soda is added to green vegetables? |
|
Definition
| They become soft and mushy with an unnatural bright green color |
|
|
Term
|
Definition
| Non-nutritive substances found in vegetables that appear to have a positive effect on health |
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