Food Science

General Food Science

100

Water functions in the body to _________________________________________.

Aid in homeostasis

200

• To help prevent the spread of disease and to produce safe food, what is the recommended length of time that hands should be washed prior to handling food?

20 Seconds

300

In making ice cream, large amounts of air are incorporated into the mixture to increase the volume of the product.  The percent increase in volume is known as ___________________________________.

Overrun

400

• What is a function of fat in a food?

Flavor

500

Antibiotics are an example of a ____________________ hazard in a food product.

Chemical

Vocab

100

• ‘e’ coli bacteria is a big problem with this food group:

Meat

200

• Fermentation is stopped by pasteurization and _____________________________.

Cooling

300

Six essential nutrients are needed to keep the human body working well.  This nutrient is often called the body’s building block and aids in growth and healing after injuries.

Protien

400

Bacteria cannot grow in an all _____________________________ environment because of the lack of available moisture.

Sugar, Salt

500

•  A sequence in which increasingly larger, more complex organisms use smaller, less complex organisms as food.

Food Chain

Food Label

100

• _________ is an enzyme that converts milk sugar into glucose and galactose.

• Lactase

200

What causes freezer burn in food?

• Caused by moisture loss from food when food is exposed to air in a freezer

300

Which of the following foods would be exempt from nutritional labeling?

Coffee

400

In which order must ingredients be listed on a food label?

• From most to least in order of weight

500

A market approach where a store has a loss of money on one product to attract customers is a ___________.

Loss Leader