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FST408 Midterm
| Question | Answer |
|---|---|
| What must a producer do in order to make their product if it is considered a low-acid or acidified food? | They must take an FDA approved course called "The Better Process Control School". |
| Give examples of hot market trends. | Non-GMO, organic, all natural, gluten-free |
| True or False: Sucrose is commonly responsible for the Maillard browning reaction. | False |
| True or False: Hydrogenation makes lipids both less stable and solid. | False |
| What is emulsion capacity? How does one test for it? | Emulsion capacity is the ability of a protein solution or suspension to emulsify oil. It is determined by electrical conductivity. |
| _____ is also referred to as glucose. | Dextrose |
| _____ is often used to help remove the bitter flavor from caramelization reactions. | Baking soda |
| _____ is the protein found in eggs. | Albumin |
| _____ and ______ are the proteins found in corn. | Glutenins and Prolamins |
| What is DE? | Dextrose equivalent (DE) is the amount of total reducing sugars expressed as dextrose and calculated as a percentage of the total dry product. |
| How would a producer eliminate the hardness of water? | Hardness can be eliminated by boiling. |
| List three ways to modify starch. | Pre-gelatinized starch, acid-modified starch, and oxidized starch. |
| List the five functional properties of sugars in foods. | Bulking agent, agglomerating agent, binder, coatings, crystallization inhibitor. |
| What is isoelectric point? | The isoelectric point is the pH value where a protein has a net charge of zero in solution. |
| List two types of emulsions and give an example. | 1. oil in water- eg. milk 2. water in oil - eg. butter |
| List four types of collodial systems and give an example of each. | 1. liquid in liquid - eg. salad dressing 2. liquid in solid - eg. jelly 3. gas in liquid - eg. foam 4. gas in solid - eg. .meringue |
| True or False: Egg whites are one of the only foods that are not normally acidic. | True |
| True or False: If vinegar has a pH of 2 and orange juice a pH of 3, the vinegar is 100 times more acidic than the orange juice. | False |
| There are no microorganisms that can grow below an aw of 0.91. | False |
| Food should never be held between 21 and 145 degrees also called the temperature danger zone. | False |
| Give an example of citric acid. | Orange juice |
| Give an example of malic acid. | Sour apple candies |
| Give an example of fumaric acid. | Tortilla |
| Give an example of phosphoric acid. | Pepsi cola |
| Most pH meters are equipped with _____ that correct for slight changes in temperatures. | ATC (Auto Temp. Comp) |
| _____ should be calibrated at the beginning of each shift in order to ensure their accuracy. | Thermometers |
| Cinnamon is allowed to have an average of _____ insect fragments per ___ gram sample according to the FDA's Defect Action Levels. | 400, 50 |
| In the Hunter color system, L refers to ______ and ______ , a corresponds to the _____ and ______ spectrum, and b corresponds to the _____ and ______ spectrum. | lightness, darkness, red, green, yellow, blue |
| What type of equipment would be used to measure the Brix of a product? | Refractometer |
| Legally define an acid food and give the two microorganisms which this definition is based upon. | An acid food is a food that has a natural pH of 4.6 or lower. This definition is based upon the growth of C. botulinum and S. aureus. |
| Describe the difference between hydrolytic and oxidative rancidity. | Hydrolytic rancidity: Water present in a product splits the glycerol from the fat molecule. Oxidative rancidity: The uptake of oxygen by an unsaturated fatty acid. |
| Discuss the relation of pH to microbial growth in foods. | All microorganisms have a minimum, maximum, and optimum pH for growth. |
| How many times more acidic is cranberry juice (pH 3.2) compared to banana pineapple juice (pH 4.2)? | Cranberry juice is 10 times more acidic. |
| Explain the triangle test. | Three samples are given where two are the same and the third is different. It can be used see if a difference is detected with a change in formula or processing. |
| Explain the difference between affective and analytical tests. | Affective tests measure a personal response by consumers to the product, such as acceptability and preference. Analytical tests measure attributes of a product with trained personnel. |
| Name one method for controlling error in sensory analysis. | Randomization of presentation. |
| Define the term "food additive". | Any substance, natural or artificial, that is added to a food product during any phase of production including processing, packaging, and storage. |
| What does GRAS stand for? Give an example of a GRAS food. | Generally Recognized As Safe - eg. spices |
| Name the type of enzyme that is commonly used as a tenderizing in meats. | Proteases |
| Monosodium glutamate is an example of a _____. | flavor enhancer |
| _____, present in eggs and milk, are naturally present antimicrobial agents. | Lysozymes |
| Name the three sources of gums and provide an example of each. | 1. Plant products - eg. carageenan, alginates, guar, pectin 2. Microbial fermentation - eg. xanthan 3. Synthesis - eg. cellulose gum |
| List four strategies to reduce oxidation. | 1. Addition of free radical stoppers - eg. TBHQ 2. Addition of free radical inhibitors - eg. EDTA 3. Packaging to remove oxygen - eg. nitrogen 4. Inhbit catalysts of oxidation - eg. light, moisture. |
| List the four functional properties of acids in foods. | Enhance flavors, control growth of microorganisms, gelling agents, coagulating agents. |
| What is the difference between a dye and a lake? | Lakes are dyes that are not soluble in water or oil, while dyes are water soluble. |
| What is the difference between baking soda and baking powder? | Baking soda is made up of only sodium bicarbonate, while baking powder is sodium bicarbonate and acid together. Both are leavening agents. |
| Name the three classes of plant pigments. | 1. Carotene (yellow and orange) 2. Chlorophyll (green) 3. Lycopene (deep red) |
| What is the principal display panel? | The PDP is the part of the label that is most likely to be displayed, presented, shown, or examined during retail sale. |
| Name the three spices that also add color. | Turmeric, saffron, papricka |
| 25% reduction is considered ____. | reduced |
| At least 33% less calories, 50% less fat, or both is considered ____. | light |
| 20% or more of the DRV or RDI of a nutrient is considered ____. | high |
| 10-19% of the DRV or RDI of a nutrient is considered ____. | good |
| When does water not have to be declared an an ingredient in food products? | If all the water is subsequently removed during processing, or if water is used to adjust the Brix level in some foods. |
| Name the steps of the product development funnel. | Market opportunity, ideation, concept, prototype, R&D process development, market test, launch |
| Name the four categories of new products. | Completely new, line extensions, repositioned products, improvements of current products |
| Why use a product development process? | Reduction of risk, better management of resources, repeatability of development, focus on decision making |
| Name the four groups apart of the product development team. | Technology and Quality, Marketing, Manufacturing, Legal Affairs |
| What is the standard identity? | Guidelines that must be followed in order for label a food as a certain name - eg. applesauce |
| Define hermetically sealed container. | A container that is designed and intended to be secure against the entry of microorganisms to maintain the sterility of contents after processing. |
| Define water activity (aw). | The measure of the water available for microbial growth in food. |
| Give examples of fixed costs. | Equipment, property taxes. |
| Give examples of variable costs | Hired labor, raw ingredients, utilities |
| What two things should be considered in product maintenance during commercialization? | Quality improvement, profit improvement |
| Name the stages of the product life cycle. | Introductory period, strong growth period, decline in growth rate, stability period, product decline, cease manufacture |
| What are the three phases of product development? | Product defintion, implementation, introduction |
| Name the steps of the stage gate process. | 0. Idea 1. Concept 2. Business Case 3. Develop 4. Scale Up Test/Validation 5. Launch 6. Post Launch Audit |
| Describe stages in the stage gate process. | Stages are cross functional and consist of a set of prescribed and concurrent activities. |
| Describe gates in the stage gate process. | Gates are the points when a decision to go or not go on must be made. Gatekeepers can commit resources. |
| Who generally attend gate reviews? | Executors, Experts, Suppliers, Customers, Investors |
| Success = 1 x 2 x 3 x 4 x 5 | 1. Defining and meeting target consumer needs and expectations 2. The right food 3. Proper packaging 4. Positioning correctly on shelf and in media 5. Meet corporate logistics and financial goals |
| What are sources for food product ideas? | The marketplace, within the company, environment (eg. grocery store), consumers |
| Who is the key driver of the NPD process? | The consumer |
| What are some methods used in qualitative research? | Focus groups, shopalongs, observed behaviors, online video diaries |
| What is culinology? | The combination of culinary arts and food science/technology. Mass manufacture of restaurant quality foods. |
| What is benchmarking? | Comparing your product against competitors.Provides an assessment of areas to improve in the product or process. |
| What is the difference between the triangle test and the dui-trio test? | The duo-trio test tells which sample is the reference, whereas the triangle test does not. |
| What is the two-out-of-five test? | Fiver samples are given where 2 samples are difference and 3 samples are the same. |
| What is the paired comparison test? | Measures a single attribute where two or more samples can be compared to each other. |
| What is the pairwise ranking test? | Pairs of samples are given and a panelist indicates which paired samples has more of a certain attribute. |
| What is the difference from control test? | Panelists are asked to rate the size of difference between each sample and a control on a scale. |
| What is a quantitative descriptive analysis? | Trained panelists characterize and compare products and agree on a reference prior to testing. |
| What is the paired preference test? | Participants are asked to choose one of the samples over another on the basis of their preference. |
| What is the hedonic test? | Samples are presented in succession and ranked on a scale of liking. |
| What is a ranking test? | Three or more samples are given and ranked in order of liking. |
| What are some types of qualitative affective tests? | focus groups, interviews |
| What is the cardinal rule in sensory? | Trained panelists should not be used for acceptability tests and consumers should not be used to give product descriptions. |
| What are the four major components of food? | Carbohydrates, lipids, proteins, water |
| What are the four functions of carbohydrates in food? | Hydrophilicity, bind flavors, contribute to brown color, contribute to sweetness and bulk |
| Describe the Maillard reaction. | Non-enzymatic browning that occurs when a protein and a reducing sugar are heated or stored together for some time. |
| _____ is the primary source of stored energy in grains. | Starch |
| Define syneresis. | The release of water. |
| As DE increases the degree of polymerization (increases/decreases) and the hydroscopicity, solubility, sweetness, freezing point, and browning efficiency (increases/decreases). Lower DE lead to an (increases/decreases) in viscosity, and binding ability. | decreases, increases, increases |
| Name three functions of maltodextrins in foods. | Binding agent, bulking agent, crystal formation blocker |
| What is the difference between soluble and insoluble fiber? | Soluble fiber is partially digested and reduces cholesterol levels. Insoluble fibers add bulk to stools but no energy is received from them. |
| What is a hydrocolloid? | A long chain molecule that dissolves or swells in water. Improves water-holding capacity, mechanical properties, etc. |
| Define rancidity. | The deterioration of fat from the hydrolysis of triglycerides. |
| What are the functions of lipids in foods? | Provide body, mouthfeel, moistness, color |
| How can rancidity be measure? | By peroxide value. |
| What are the functions of proteins in foods? | Bind water, decrease viscosity, confer cohesiveness and elasticity, emulsifying agents (lipoproteins), contribute color |
| What are the two ways which acidity in foods can be measured? | pH, titratable acidity |
| What is the role of acid in foods? | Chemical leavening, chelating agents, microbial inhibitor, flavor |
| What is a low acid food? | pH >4.6, aw >0.85 |
| What is the Brix value? | A measure of the soluble solids content. |
| What is the temperature danger zone? | Between 41 and 135 degrees. |
| Define rheology. | Study of the flow and changing of shapes of products. |
| Define glass transition. | The change between the solid and the liquid state - affects the stability of food products. |
| What is an antioxidant? | Provides stability to fats and oils and delays the loss of electrons (oxidation). |
| What is an example of bulking agent? | Fiber |
| What are humectants? | Function to maintain the desired moisture content and texture in foods (eg. glycerol and sorbitol) |
| What are the three most often used preservatives? | Benzoates, sorbates, propionates - must consider foods pH |
| Where is the Information Panel located? | To the right of the PDP. |
| What are the components of naming a product? | Standard of identity, common used name, fanciful name, flavoring, specific forms |
| What are the formats for nutrition labeling? | Standard, tabular, aggregate, simplified, linear |
| What factors are considered when ingredient sourcing? | Quality, variability, cost, shelf-life and safety, availibility |
| Define shelf-life. | The time frame over which a food product can be relied upon to retain its quality characteristics. |
| To increase shelf-life ______ parameters can be controlled. | extrinsic |
| What are some of the advantages and disadvantages of shelf-life? | Advantages: less product rotation/waste, ease of distribution Disadvantages: difficult to track product, quality deterioration |
| What is accelerated shelf life testing? | Laboratory studies in which environmental conditions are accelerated by known factors so that the product deteriorates at a faster rate. True shelf life can then be calculated. |
| What is a zero order reaction and what is a first order reaction? | Zero order: the rate of change is constant First order: the rate of change is not constant |
| What is the Q10 of a reaction? | The increase in the rate of the reaction when the temperature is increased by 10 degrees centigrade (18°F). |
| What is microbial challenge testing? | Simulates what happens to a product during processing, distribution, and preparation should the product become contaminated. |
| What are the four pathogens which the CDC considers of great concern? | E.coli, Salmonella, Listeria, Campylobacter |
| Describe Salmonella. | Can lead to reactive arthritis, serious infections, or death. |
| Describe Listeria. | Can cause meningitis, stillbirths, and has a fatality rate of 20-40%. |
| Describe the bacterial growth curve. | Lag phase, log phase, stationary phase, death phase |
| Requirements for microorganism growth: FAT TOM | Food, acid, time, temperature, oxygen, moisture |
| E.coli | Cause gastrointestinal disease - bloody diarrhea, severe abdominal cramps, acute kidney failure in children Found in human feces Outbreaks from mold-ripened cheeses, inadequately cooked ground beef Need good sanitation practices when manufacturing |
| S. aureus | Staphlococcu organisms product a heat resistant enterotoxin which can cause nausea, vomiting, cramps, sweating, chills. Found in the nose and throat and on hair of skin and can be spread by wounds or mucus (coughs) Grow on protein rich foods and creams |
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