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Food Science
| Question | Answer |
|---|---|
| What are the function of carbohyrases | Retard staling, bleach flour, improve flour and dough quality |
| What makes up the largest part of an enzyme | protein |
| What is the name of the compounds that are released at the end of the process? | Products |
| What happens to an enzyme once the products are released? | It is unchanged and repeats the reaction |
| What typically makes up a cofactor? | Mineral |
| What is the name of the compound that the enzyme works on? | Substrate |
| enzymatic browning | fruits and other things turn brown when exposed to oxygen |
| Is caramelizing an enzymatic reaction | no |
| what occurs for toast to brown | carboxyl from carbohydrate and amine from protein |
| Which food borne disease is caused by ingesting preformed toxin | intoxication |
| what happens to bacterial population under optimum conditions | they thrive |
| related to temperature, which class of bacteria of most concern in food Science because they cause human and animal disease | mesophiles |
| During which phase of the growth curve is the population size decreasing because more cells are dying than are being produced? | death phase |
| During which phase of the growth curve is the population adjusting to new conditions and little to no division is taking place? | lag phase |
| During which phase of the growth curve is the population stable and the number of cells produced equals the number of cells dying | stationary phase |
| Why are short generation times coupled with a high initital load of particular concern for food safety? | can result in food spoilage levels in a few hours |
| During which phase of the growth curve are the number of cells produced greater than the number of cells that are dying? | log phase |
| Which commodity is implicated in the most food-borne deaths? | meat and poultry |
| Which are the primary organisms implicated in food-borne disease? | bacteria |
| Loss of flavor and development of objectionable flavors are indications of food spoilage. True or False | True |
| Which of the following is not a visual indication of food spoilage? | sulfides |
| What are visual indications of food spoilage | curd formation, loss of color, slime |
| True or False the entire population dies during the death phase | false |
| Slime formation on the surface of ham would indicate what type of spoilage | visible |
| Which food borne disease is caused by ingesting living infection-causing bacteria that produce a toxin in the intestines | toxin melted infection |
| As food scientists, how do we interrupt microbial growth | Alter > 1 growth factor |
| In what way has temperature been altered in the pig’s feet product | Thermal Processed |
| In pickled pigs feet, the addition of vinegar alters what growth factor? | acidity/pH |
| By sealing products in a glass jar, what element is limited? | oxygen |
| What growth factor does the packaging method vacuum sealing affect in the package of ready to eat, salted chicken feet? | oxygen |
| Curing agents, such as nitrites and nitrates, are an example of which growth factor? | Additive |
| How is moisture altered in the powdered cultured buttermilk product | spray drying |
| What growth factor is controlled from the process of spray drying | moisture |
| Referring to the powdered cultured buttermilk, the addition of lactic acid starter cultures alters what growth factor | acidity |
| Which growth factor(s) does packaging Powdered Cultured Buttermilk in an impermeable, sealed bag alter? | moisture and oxygen |
| What factor is controlled by the handling statement of the Plain greek yogurt? | temperature |
| What factor is controlled by using live and active cultures in yogurt? | Acidity/pH |
| How does adding an additive prevent microbial growth? | Changes the oxidation/reduction potential |
| Adding a solute such as sugar or salt, is an example of altering what growth factor? | Moisture/Aw |
| As a consumer, how can you prevent microbial growth? | Following handling instructions |
| Thermal processing (retort, canning) is a process by which the temperature is increased above the boiling point of water by using what method? | Pressure |
| When processing products in a retort where the dominant mode of heat transfer is conduction, where is the location of the slowest heating point found? | center of container |
| Microwaves heat from the inside out. True or False | False |
| Many foods do not exhibit a single mode of heat transfer. In these situations how do we determine the cold point? | measuring various points in the can with thermocouples |
| Heat always transfers from hot to cold. True or False | True |
| Soup is processed in an agitating retort, which causes the contents to move. Which mode of heat transfer occurs in this type of retort? | convection |
| The can of broth is processed in a retort. What is the dominant heat transfer mode in this can of beef broth?Broth is liquid. | convection |
| What is the order from fastest to slowest of the heat transfer methods? | Radiation, convection, conduction |
| Broiling and grilling are examples of which heat transfer method? | Radiation |
| Which heat transfer method forms a current as the molecules move apart and become less dense | convection |
| Referring to beef noodle soup, what is the dominant heat transfer mode for the solid pieces (beef and noodles) | conduction |
| When processing products in a retort where the dominant mode of heat transfer is convection, where is the location of the slowest heating point found | near the bottom of the container |
| Noodles and chunks of beef are added to broth, as represented in food product below. The soup is then processed in an agitating retort. What is the dominant heat transfer mode in the liquid portion? | convection |
| What is defined as the number of minutes required to kill a known population of microorganisms in a given food under specified conditions at 250F? | F Value |
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user-2007805