Intro to Food Science
What is food science?
Study of the nature of food, the causes of deterioration, the principles underlying food processing and the improvement of foods for the consuming public
Metal is an example of what hazardous category?
Physical
What causes Salmonella and what are the symptoms?
Raw meat and eggs, diarrhea fever and stomach cramps, wash utensils and boards
What elements are Carbs made from?
Carbon, Hydrogen, Oxygen
What are the four biomolecules
Carbohydrates, proteins, lipids, nucleic acid
List some methods to preserve food
Salt, smoking, Dehydration, freezing, jam, storing properly, preservatives
Define Foodbourne Illness
Illness or disease transmitted through eating food
What microbes cause foodborne illness?
Bacteria, viruses, fungus, and mold
What does the word Carbohydrate translate to?
“Carbo-hydrate” = Carbon + Water
Proteins are distinct because of the presence of what element?
nitrogen
What is a career choice of a food scientist
Chef, scientist, nutritionist, food safety Inspector, food engineer, baker
What are Symptoms of Food Borne Illnesses
Nausea, Vomiting, Diarrhea, Stomach cramps, Fever, Dehydration
What grows on food in fuzzy patches of different colors and can be edible AND toxic?
Mold and other funguses
What are the three categories of Carbohydrates
sugars, starches, and fibers
What does denaturation do?
occurs when a protein's structure changes because its bonds and interactions are disrupted
What knife is used for Chopping and Slicing
Chef knife
What is the danger zone?
40-140 degrees
How can you prevent illnesses from spreading ?
Wash hands/ surfaces and clean non-cooked food
What is a polysaccharide and what does it do?
Long chains of sugar (big structures), provides energy storage and structural support
What does changing the Amino acid sequence do?
It changes the protein and its function/ structure
How does water play a part in cooking and preserving food?
Water affects: Texture, Temperature, Flavor, Cooking time, Food preservation (dehydration, freezing, boiling, steaming, baking, soup making
Is food touching the floor for 10 seconds worse than food touching the floor for 2
No
What does HACCP stand for?
Hazard Analysis and Critical Control Points
What is the The Maillard reaction?
It is a group of chemical reactions between reducing sugars and amino compounds, usually from proteins, that produces browning and new flavors when food is heated.
Name ONE essential Amino Acid
Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine [1, 2]