Food Chemistry & Analysis
The primary green pigment found in pistachios
What is chlorophyll?
The specific bacterium, famously associated with raw poultry and eggs, that is a leading cause of food poisoning
What is salmonella?
This process turns sugar into alcohol and carbon dioxide via yeast
What is fermentation?
These tiny bumps on your tongue contain the sensory receptors responsible for taste
What are taste buds?
This single-celled fungus is the primary microscopic organism responsible for fermenting sugars into alcohol and carbon dioxide in bread and baking
What is yeast?
The chemical reaction primarily responsible for browning and complex flavor
What is the Mallard Reaction?
This ancient, low-tech food preservation method works by removing water activity
What is dehydration/drying?
This method of heating milk to a specific temperature for a short time makes it safe for public consumption
What is pasteruization?
Humans possess five basic tastes: sweet, salty, sour, bitter, and this savory fifth taste
What is umami?
This trendy, fizzy tea drink is made by fermenting sweetened tea using a symbiotic culture of bacteria and yeast, often called a "SCOBY"
What is kombucha?
The chemical element is added to table salt to prevent nutritional deficiencies. Commonly known as ____ salt
What is iodine/iodized?
The "Danger Zone" for bacterial growth begins at this Fahrenheit temperature
What is 40 degrees fahrenheit?
This classic unit operation is used to separate solid particles from a liquid using a mesh screen
What is filtration?
This government agency regulates the safety of all domestic and imported foods except meat and poultry
What is the FDA?
Before they are roasted and turned into your favorite candy bars, these bitter tropical "beans" must be fermented under banana leaves for days to develop their rich flavor profile
What are cocoa beans or cacao?
The three types of primary reducing sugars commonly analyzed in fruit glazes
What are scrose, glucose, and fructose?
This intensive food safety process completely destroys all living microorganisms, including bacteria, viruses, and highly resistant bacterial spores
What is sterillization?
This processing method dries frozen food under a vacuum, turning solid ice directly into water vapor
What is freeze-drying?
The standard daily value metric that represents the general baseline calorie intake for calculating daily percentage values (%DV)
What is 2000?
This ancient method of food preservation involves submerging food in an acidic brine or letting it ferment to extend its shelf life
What is pickling?
The protein primarily responsible for the pigment and color of raw beef
What is myoglobin?
Bulging or dented cans are a major warning sign of this anaerobic bacterium, which produces one of the most potent neurotoxins known to science
What is botulism?
Milk treated with Ultra-High Temperature sterilization is heated to roughly 280°F for only a few of these brief time units to kill spores without burning the mil
What are seconds?
This compound is added to cured meats to fix their pink color and prevent bacterial growth. Otherwise known as sodium ______
What is nitrite?
The distinct blue veins inside blue cheese are colonies of this specific type of living organism, rather than a bacterium
What is mold?