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Fermentation
Thermal Preservation
Food Safety
Dehydration & Concentration
Leftovers
100
Bacteria that only multiply in an oxygen-free environment
What is anaerobic
100
The goal of any food preservation method
What is to increase shelf-life
100
Which of the following is an example of physical contamination? Pesticides / Lead / Prions / Insects
What is insects Contaminated = unfit for use physical --> metal filings, glass, rodent droppings, insects
100
When food is freeze-dried, water leaves the food by this process.
What is sublimation
100
This pathogen causes the most cases of food-borne illness in the United States
What is norovirus
200
What is the first step in making any fermented dairy product? (Sour cream, yogurt, buttermilk, cheese)
What is pasteurize the fresh milk Destroy unwanted microbes; start with a consistent product
200
A low pH food needs to be heat processed to a higher temp than a high acid food because we are concerned about this microbe....
What is Clostridium botulinum Microbes in high acid foods can make you sick Microbes in low acid foods can kill you
200
Chemical contamination of food is often introduced by this source
What is water Toxic substances often dissolvable in water -- pesticides, industrial waste
200
Food cannot be dehydrated too quickly because _________ might happen.
What is case hardening Dry skin on surface that traps moisture inside
200
The 1958 Food Additives Amendment required the safety of a new additive to be established before requesting approval, except for those additives on this list.
What is GRAS Generally Recognized As Safe
300
Three microbes used to produce fermented foods
What is bacteria, yeast, and mold
300
True or False: Milk that has been UHT pasteurized (280-302F for 2 sec) must be refrigerated.
What is True Not aseptic unless it is packaged in a sterile container in a sterile environment
300
A food infection is a food-borne illness caused by eating food that contains harmful live bacteria, while food intoxication is caused by _____________.
What is toxin released by the microbe Killing the microbe may not be enough to prevent illness C. perfringens, Staph aureus, C. botulinum, E. coli
300
Some foods need to be pretreated with heat or chemicals before dehydration to prevent this reaction happening upon exposure to oxygen.
What is enzymatic browning Heat -- pasteurize or balance Chemicals -- sulfites or sulfur Enzymes + phytochemicals + O2 = tannic acid
300
Is roasting a marshmallow a physical or chemical change? Permanent or reversible?
What is chemical & permanent
400
Product made with Acetobacter bacteria
What is vinegar
400
A level of heat for all canned foods in which all microbes that can cause illness, produce toxins, or cause spoilage are destroyed. (May still contain bacterial spores)
What is commercial pasteurization Blanched Pasteurized Commercially sterile Sterile
400
USDA inspection and production practices have essentially eliminated Trichinella spiralis from commercial pork. What is the main source of this parasite today?
What is game meat Bear, boar, rabbit
400
This method of dehydration is used in the production of instant mashed potatoes
What is drum drying
400
This type of sweetener provides the body with virtually no energy
What is a non-nutritive sweetener
500
By-products are released by yeast fermentation during bread proofing
What is CO2 and alcohol Yeast releases enzymes, enzymes break down sugars, release CO2 and alcohol as by-products, CO2 trapped in network of gluten, alcohol evaporates during baking
500
The process that is slowed when apples are held in gas-tight, cold storage.
What is respiration Fruits/vegetables consume O2, release CO2
500
HACCP is the food safety system used by most US food producers. What does HACCP stand for?
What is Hazard Analysis & Critical Control Point Hazard = anything that can cause harm CCP = point in food operation where hazards can be removed, prevented, or minimized
500
These 2 factors allow intermediate moisture foods to be shelf-stable. Ex: honey, beef jerky
What is low water activity & low moisture content
500
This is the largest group of food additives
What are flavors