Processing
How many zones are typically in a food pilot plant?
4
What is the most common foodborne illness?
Norovirus
Which nutrient provides the most calories per gram?
What is another name for the fifth basic taste, sometimes referred to as "savory"?
Umami
Deficiency of vitamin C causes what disease?
Scurvy
What term describes food where an ingredient such as vitamin or mineral has been added for dietary purposes only?
Fortified
What famous book led to the passage of the federal Meat Inspection Act?
The Jungle
What two monosaccharides are found in lactose?
Glucose and Galactose
What is the name of the scale that measures spiciness?
Scoville
What is the chemical reaction between amino acids and reducing sugars called?
Maillard reaction
What process keeps milk fat from floating atop the liquid milk components?
Homogenization
What does HACCP stand for?
Hazard Analysis Control Point
Which two wheat proteins form the elastic network we call gluten?
Gliadin and glutenin
What gas is responsible for the holes in Swiss cheese?
Carbon dioxide
What ancient preservation technique involves submerging food in salt and water solution?
Brining
What is the process of submerging vegetables in boiling water and then in an ice bath called?
Blanching
Milk pasteurization and times are primarily based on the heat resistance of what bacteria?
Coxiella burnetii
What is the full name for the B6 vitamin?
Pyridoxine
What flavonoid gives red wine its bitter, dry mouthfeel?
Tannins
What is the protein-digesting enzyme in pineapple called?
Bromelain
Lyophilization is more commonly known as what?
Freeze drying
What is the maximum bacteria limit for pasteurized Grade A milk?
20,000 CFU/mL
What hormone is stimulated by the arrival of partially digested protein and fat into the duodenum?
Cholecystokinin (CCK)
What substance gives a tomato its red color?
Lycopene
What type of fungus is intentionally introduced to produce traditional blue cheeses?
Penicillium roqueforti