Fermentation
What are the two types of food fermentation discussed in class?
alcoholic fermentation and lactic acid fermentation
Quick breads are leavened using what type of leavening agent?
A. Physical
B. Chemical
C. Biological
Chemical
What is HACCP?
Answers may vary, but should be something along the lines of "Hazard Analysis and Critical Control Points" or "a systematic preventive approach to food safety from biological, chemical, physical hazards"
What type of food additive is used to keep moisture in foods?
Humectants
What 5 things does the FDA require to be on the labels of packaged foods?
-statement of what the product is
-net weight or volume of your product
-nutrition facts
-ingredient list and allergen statement
-address where food product is manufactured
What are the chemical products of Lactic Acid Fermentation?
Lactic acid and carbon dioxide
What is the most common biological leavening agent?
Yeast
Name one pathogenic food microorganism.
Answers will vary but could include: Clostridium perfringens, Listeria monocytogenes, Escherichia coli, Salmonella spp., Trichinella spiralis, Clostridium botulinum, Hep A, Cyclospora cayetanensis, etc
Which type of food additive is used to increase the viscosity of foods?
Thickeners
What are common materials used in food packaging?
plastic, metal, glass, and paper
Wat are the chemical products of Alcoholic Fermentation?
Ethanol and carbon dioxide
Chemical leavening agents rely on what type of chemical reaction to produce gas for leavening?
acid-base reactions
Lactobacillus bulgaricus is an example of type of food microorganism?
Beneficial bacteria
Which government agency is responsible for the approval and regulation of food additives in the US?
FDA (Food and Drug Administration)
Which method of food preservation prevents spoilage by removing moisture?
Dehydration
Kefir, yogurt, and kimchi are foods made using what type of fermentation?
Lactic Acid Fermentation
Pate a choux is a French pastry that we attempted to make in class. It is leavening through what means?
A. Chemical
B. Physical
C. Biological
Physical
Which type of spoilage microorganism is most likely to grow on fruit in the refrigerator?
Mold
Food additives that have been approved by the FDA are classified under the chemical designation GRAS. What does GRAS stand for?
Generally Recognized As Safe.
How do we increase osmotic pressure in foods to preserve them?
By the curing the foods with addition of salt or sugar.
Bread and wine are foods made using what type of fermentation?
Alcoholic Fermentation
How does yeast act as a biological leavening agent?
by consuming carbohydrates and releasing carbon dioxide
What environmental factors have the greatest impact on microorganism growth?
Temperature, moisture, pH, and oxygen level
What are antioxidants used for as a food additive?
a substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products.
Name one advantage and one disadvantage of using glass as a packaging material?
Advantages: recyclable, inert, nonpermiable,...
Disadvantages: heavy, requires a lot of energy to recycle, breakable...