Chapter 25
Four main types of microorganisms are
Bacteria, Fungi (yeast and molds), Viruses, and Parasites
List two of the four artificial divisions of the food industry.
Production, Manufacturing/processing, Distribution, Marketing
is the smallest unit of an element.
A chemical or chemical compound that aids in the support of life and is essential for the normal function, growth and reproduction of individual/animal/plant is known as
What is nutrient
Who developed the first system of approximating the value of food or feed for nutritional purposes?
Weende Experiment Station in Germany
Quality of a food product involves maintenance or Improvement of the key attributes of the product. What are these attributes?
Color, flavor, texture, safety, healthfulness, shelf life, and convenience.
Name 1 method of reducing the size of a food product.
Can be through the use of high-shear forces, graters, cutters, or slicer
The time required for a food product to reach acceptable quality is
shelf life
Name the correct order of events for cleaning/sanitizing of food product contact surfaces.
Rinse, clean, rinse, sanitize
About _______ new food products are introduced each year.
What is 10,000
What is the smallest identifiable unit of a pure substance.
What is molecule
Carbohydrates are also known as
What is sugar
What in food is measured in terms of calories?
What is energy
What are the two categories of appearance that matter to consumers?
Color attributes and geometric attributes (size and shape)
Name 1 method of separating food products.
Cream Separator, Centrifuge, Clarification, Reverse osmosis (RO), Ultrafiltration (UF), Microfiltration (MF)
_______ includes changes in organoleptic quality, nutritional value, food safety, aesthetic appeal, color, texture, and flavor.
Deterioration
Is reporting foodborne diseases to public health authorities is required in the U.S.
No/false
What is the general direction of a market
What is trend
The two divisions of metabolism are
anabolism and catabolism
What are the 6 classes of nutrients
Water, Carbs/sugars, Fats/Lipids, Vitamins, Minerals, Protein
A _______ is a metric unit of heat measurement
What is calorie
The major non enzymatic reaction of greatest interest to scientists (browning)
What is maillard reaction
Identify 1 process that includes heat transfer.
Pasteurization (heat), Refrigeration (cold), Sterilization (heat), Freezing (cold), Drying (heat), Evaporation (heat)
The three general categories of food deterioration are:
Physical,Chemical, and Biological
Cross-contamination is the transportation of harmful surfaces to food by what?
Hands
Surfaces
raw or contaminated food that comes into contact with cooked foods
people who buy products
What are consumers
What bonds are the strongest chemical bonds
What is covalent
If something is essential what does that mean
We have to consume it, we need it, our bodies cannot make it
Calorimeter measure the ______ developed during the combustion of food
What is heat
What is the enzymatic Browning found widespread in fruits and selective vegetables due to the enzymatic catalyzed oxidation called?
What is Phenolic compounds
List 1 food that needs to be formed
Compacting, Pressure Extrusion (Shaping through force), Molds, Powders and Binding Agents, Heat and pressure, Extrusion Cooking
The date of manufacture is called
pack date
List 1 major factors that influence the growth of microorganisms in food.
pH
oxygen availability
moisture availability
nutrient availability
storage temperature
lag time, generation time, and numbers
Includes such industries as farming, ranching, orchard management fishing, and aquaculture
What is production
The term _______the addition of oxygen was derived from the observation that almost all elements react with oxygen to form compounds called oxides
What is Oxidation
What does No. stand for?
What is Food item number
What is used to determine the calorie content of foods?
What is Bomb calorimeters
The study of the science of deformation of matter?
What is rheology
List 1 reason for packaging food.
Packaging is used for a variety of purposes including shipping, dispensing, improving the usefulness of the product, and protection from microbial contamination, dirt, insects, light, moisture, drying, flavor changes, and physical alterations
When food is no longer acceptable
expiration date
Are Rodents, birds, and insects are safe to be around food.
No/False
What increases the price of imported products.
What is tariffs
What does Thmn (mg) stand for?
What is Thiamin in milligrams
What does Vit C (mg) stand for?
What is Ascorbic acid in milligrams
What does Fe (mg) stand for?
What is Iron in milligrams
What government agencies help food companies select appropriate equipment?
What is USDA and FDA
Food _______ is a measure of a food's resistance to flow
viscosity
List 1 specific cause of food deterioration
Insects; Food-Borne disease; Bacteria, Yeast, Mold; Food enzymes, Oxygen; Heat cold