Food Science CDE 2013

Starch is a_which is a big molecule formed when tiny molecules of the same kind chain together.

A _ is an explanation based on a body of knowledge gained by observations.

_involves breaking down complex molecules into simpler ones during chemical reaction

__ is a polar covalent compound commonly referred to as the universal solvent.

_is a mycotoxin that is a potential chemical hazard in apples and apple products.

Bacteria multiply rapidly in the temp range of_. It is referred to as the temp danger zone.

_is a process used in food industry that involves + of salt,sugar,&vinegar in veggies for life

A _ is a substance that speeds up reaction rate without being changed or used up itself.

All of the following are extrinsic factors except__.

In a 10 pound product test batch 3.17 oz of salt is used. How much salt would be used in grams?

Integrated Pest Management in food production area focuses on controlling pests with_deterrents

_is a systematic science based control sysyem for food safety.

Anthocyanins will create  _____ colorsin certain foods.

_ are commonly used to break down protein in the production of cocoa and chocolate for candy.

Consumer finds a piece of plastic in some yogurt. This is an example of a_hazard

Some oils are cloudy stored in a fridge. Because of this, many oils are_to fasten sat. fat acid

Many of fats functions are desired, _ is one function that isn't.

_ has a complicated production process involing fermentation and roasting.

is a flavor enhancer that some processors are removing from products to make a clean statement.

The percent increase in volume is known as _.

is an environmental pathogen that can contaminate ready-to-eat products, 8 weeks until illness

What is the recommended length of time for washing hands before handling food?

____ molecules can be greatly inhibit protein molecules from bonding with each other & water.

is a well-known organism in the coliform group and an indicator of potential poop contamination

_ is needed to metabolize protein and for tissue repair. 

_is often used in thin products with a large surface area.

If a food product labet bears the symbol in this picture, it means that the product has been _.

Glucose is an example of a _

A waffle iron transfers heat by_to the batter to make waffles.

Potassium sorbate is a common food additive that functions as a(n) _____________.

Which food item is not one of the eight major food allergens?

The volume of liquid in a buret is read from the __

If canning is done improperly, _ can grow and produce a deadly neurotoxin.

-is formed in meat as naturally present enzymes use up available O2 causing the meat to brown.

Length of time required at specific temp to destroy 90% of microorganisms when processing food

A foodborne disease outbreak occurs when_or more people develop the same illness.

_  denatures enzymes that cause milk to spoil.

Chemical bond formed by transfer of electrons among atoms of many elements resulting in +&-ions

is spoilage of lipids or lipid material through chemical bonding of O2 to unsaturated fattyacid

_is a pretreatment for dehydration that stops enzyme activity, but extends drying time.

is a subject that is helpful in the Food Science field it involves biology,genetics,&technology

Cola is an exampleof a(n) ________.

This essential nutrient provides the body with its most concentrated source of energy.

_is an enzyme found in salvia & reacts with carbs in food to start breakdown to simpler sugar

All of the following are examples of reducing sugars except _.

In grains, the_is the portion of the kernel that contains the embryo of a future plant.

_is a type of polysaccharide that occurs in brown algae as a skeletal component of their walls.

Foods that have a pH greater than 5.3 are considered to be _ foods.

About 50% of all outbreaks of food-related illnesses are caused by_

A solution that has less solute than can be dissolved in it at a given temp is a(n) _ solution.