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| Question | Answer |
|---|---|
| Food transformation of raw ingredients into products | Food processing |
| Process used to prevent spoilage and extend shelf life | Food preservation |
| Substance added to food to improve shelf life, texture, or appearance | Food additive |
| Additive that prevents microbial growth | Preservative |
| Additive that prevents fat spoilage or rancidity | Antioxidant |
| Additive that helps oil and water mix | Emulsifier |
| Additive that improves thickness and consistency | Thickener |
| Additive that keeps food structure stable | Stabilizer |
| Additive that enhances existing taste | Flavor enhancer |
| Additive that controls pH of food | Acidity regulator |
| Process of preserving meat using salt, sugar, nitrite | Curing |
| Salt removing water from meat by osmosis | Curing effect |
| Chemical responsible for pink color of cured meat | Nitrite |
| Ability of meat to retain water during processing | Water holding capacity |
| Additive that improves WHC in meat | Phosphate |
| Ingredient in tocino mainly used for preservation | Salt |
| Ingredient in tocino that adds sweetness and helps preservation | Sugar |
| Wine ingredient used to give tocino aroma | Anisado wine |
| Fruit juice used to tenderize tocino meat | Pineapple juice |
| Optional ingredient used to improve tocino color | Food coloring |
| Additive that improves juiciness and reduces cooking loss | Phosphate |
| Additive that prevents dangerous bacteria in cured meat | Nitrite |
| Substances used to increase food bulk at lower cost | Fillers |
| Substances that hold meat ingredients together | Binders |
| Non-meat protein sources used to replace part of meat | Extenders |
| Seaweed-derived additive used as thickener and stabilizer | Carrageenan |
| Plant-based meat substitute from defatted soy flour | Textured vegetable protein |
| Highly refined soy protein with about 90 percent protein | Soy protein isolate |
| Main edible protein component of meat | Muscle fiber |
| Meat component responsible for toughness | Connective tissue |
| Meat component responsible for flavor and juiciness | Fat |
| Texture problem caused by excessive fillers | Mushy texture |
| Improvement in meat yield caused by better water retention | Higher cooking yield |
| Loss of moisture during cooking | Cooking loss |
| Effect of curing salt on meat color | Pink cured color |
| Main safety function of curing salt | Prevents microbial growth |
| Reason phosphate improves meat texture | Increases water retention |
| Reason fillers lower product cost | Increase bulk with cheaper ingredients |
| Common binder used in processed meat | Starch |
| Milk-derived protein used as meat binder | Whey protein |
| Plant protein commonly used as extender | Soy protein |
| Quality indicator of properly cured meat | Firm tender texture |
| Storage benefit of curing | Extended shelf life |
Created by:
user-1909129