Composition
Reactions
Chemicals
Food Safety
Processing
100

Water-soluble protein in milk

What is whey protein?

100

Sugars undergo this reaction when heated, producing flavors and brown pigments.

What is caramelization?

100

Baking soda contains primarily this chemical.

What is sodium bicarbonate?

100

41 - 135 degrees F

What is the temperature Danger Zone?

100

The fibrous outer part of a grain, lost during refinement.

What is bran?

200

These whole food, crunchy snacks are low in moisture and high in fat and protein (low-quality protein).

What are nuts? OR what are seeds?

200

A browning reaction involving sugars and amines (proteins).

What is the Maillard reaction?

200

A linear, digestible polysaccharide abundant in many plants.

What is amylose? OR what is starch?

200

The federal agency that enforces food legislation such as the FD&C act.

What is the FDA?

200

Tofu is made by cooking and straining these legumes.

What is soy? OR What are soybeans?

300

Large vegetable-fruits with hard rinds, such as pumpkins.

What are gourds?

300

These plant enzymes catalyze the enzymatic browning reaction.

What is polyphenol oxidase (PPO)?

300

A product of fermentation that gives sourdough bread its characteristic tang.

 What is lactic acid?

300

A systematic approach to identify hazards in food production and prescribe steps to minimize risks.

What is HACCP?

300

The process of heating, and then rapidly cooling, liquid foods to kill pathogens

What is pasteurization?

400

A plant-derived sweetener containing about 75% fructose.

What is agave nectar?

400

Free fatty acids are produced during this reaction, common in used frying oil.

Lipid hydrolysis

400

A toxin found in bitter cassava that can cause paralysis (konzo) with chronic exposure.

What is linamarin OR what is cyanide?

400

A foodborne illness virus that is extremely contagious.

What is Norovirus?

400

Equipment usually used to give plant-based meat analogues their fibrous texture.

What is an extruder?

500

A rope-like structure that holds an egg yolk suspended within the white.

What is the chalazae?

500

Oxidizing the iron atom in this prosthetic group makes red meat turn brown.

What is heme?
500

Fumigant that has been banned by the EPA

What is methyl bromide?

500

This spore-forming bacterium is the primary target of many canning processes.

What is Clostridium botulinum?

500

Soaking and cooking beans properly reduces the levels of these anti-nutrients.

What are lectins?