Ice/Fat
Crystallization
Crystallization
Additives to ice cream and frozen desserts to create a smooth texture
What are gums and stabilizers?
Fish that can contain heavy metals.
What is tuna (or any fatty fish)
Federal department responsible for safety of most animal products.
What is USDA
165 F
Safe temperature for cooked poultry.
Used to decrease melting point of ice in home made ice cream
What is rock salt?
Add salt during soaking and cooking of beans.
What is the best way to use salt in making beans?
Federal department responsible for most food safety inspections.
What is FDA.
145 F
Safe temperature for cooked ground beef.
Candling
What is the quality check for eggs called?
Overrun
What is the term for the expansion of ice cream when frozen?
Indicates that shellfish, e.g., clams, are fresh.
What is a closed shell?
Agency to contact first if a foodborne illness is suspected?
What is the county health department?
Eight
How many large (edible) pieces are yielded by a whole chick when cut up?
Milk with 50% of water removed and no added sugar
What is evaporated milk?
Caramelization or hard crack
What are the final stages of heating a sugar syrup to make candy?
Cause flatulence or gas in humans from beans.
What are oligosaccharides?
The quality defect in frozen food that causes the food to turn brown and lose texture.
What is freezer burn?
What is marbling?
What is adding extra nutrients (above what occurs naturally) to a processed food?
Gray/cloudy appearance on chocolate.
What is "bloom"
Legume with complete protein
What is soy?
Sorbitol and erythritol are classified as this; used in "sugar free" but not "calorie free" foods.
What are sugar alcohols?
Maximum of fat that hamburger can legally contain.
What is 30%?
The name of a commercial pressure canner.
What is a retort.