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RD Exam Review- Food Science
RD Exam
94
Science
Professional
07/01/2010

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Cards

Term
Which fruits contain proteases and will keep gelatin from forming a gel?
Definition
Pineapple and Papaya
Term
Finish and marbling are terms used to describe___?
Definition
The fat in and around a cut of meat is described as finish or marbling
Term
Where is the leanest cut of meat located?
Definition
The leanest cut of meat is the area that gets the most muscle use, or the flank
Term
What causes potatoes to green underneath the peel?
Definition
Sunlight causes solanine alkaloid production resulting in green color beneath the peel of potatoes.
Term
What is the main structural component of plant cell walls?
Definition
Cellulose (a polymer of glucose)
Term
Baking Soda and baking powder produce what gas in the baking process?
Definition
Result in chemical production of carbon dioxide
Term
Meringue, Marshmallows, and ice cream are ____.
Definition
Food Foams
Term
A fever is associated with which common foodborne illnesses?
Definition
Listeria and salmonella
Term
What law includes the clause: "no food can be considered safe if it is found to produce cancer when fed to man or animal?"
Definition
Known as the Delaney Clause, this statement is included in the Food Additive Amendment of 1958.
Term
What leavening agent is used with an acid-mixing medium?
Definition
Baking soda
Term
An excellent emulsifier is found in what common food?
Definition
Egg yolk, which contains lecithin, is an excellent emulsifier
Term
What are oils not successful subs for solid fats?
Definition
Fat must be able to hold its shape around the air pockets (Aeration)
Term
The best preparation method to prevent shrinkage when preparing meat is to ____.
Definition
Cook it at the lowest temperature for the shortest amount of time to produce the doneness desired.
Term
What vitamins are destroyed by alkaline water in cooking?
Definition
Thiamin and vitamin C
Term
What forms the major part of dietary fiber?
Definition
Cellulose along with hemicellulose and pectins
Term
What causes light and dark meat?
Definition
White meat burns glycogen and does no require oxygen. Legs and thighs burn fat and glycogen and oxygen must be present.
Term
The act that led to the standardized Nutrition Facts Panel on the food label was?
Definition
The Nutrition Labeling and Education Act (1990)
Term
At what Temperature is salmonella destroyed?
Definition
Salmonella is often associated with cross-contamination; 164 degree temperature kills it.
Term
What is found on the GRAS list?
Definition
Additives generally recognized as safe and have not been tested (i.e., sugar, salt)
Term
What is the protein in milk?
Definition
Casein (80%) and Whey
Term
What is an emulsifier?
Definition
An emulsifier helps hold water and fat in suspension, giving a smoother end product.
Term
What are the benefits of irradiation?
Definition
Control insects, delay maturation, controls disease causing micro organisms
Term
What is the source of the yellow-green color associated with overcooked broccoli?
Definition
Pheophytin
Term
Which B vitamin is most unstable when heated?
Definition
Thiamin is more unstable to heat than niacin or riboflavin (cooking loss is greater with thiamin)
Term
What is the woody part of a vegetable called?
Definition
Lignin (not a polysaccharide)
Term
What is the best flour for baking bread?
Definition
Hard wheat flour contains more protein and provides more structure for breads
Term
What will prevent rancidity?
Definition
Antioxidants
Term
What foodborne illness lasts 7-10 days and is associated with untreated water and raw milk?
Definition
campylobacter
Term
Common antioxidants are ___.
Definition
BHA and BHT
Term
When the pH is reduced to approximately 4.6 in milk, what precipitates?
Definition
Casein precipitates as a curd
Term
What part of an egg contains cholesterol?
Definition
Egg yolk
Term
What are food analogs?
Definition
Analogs are natural or manufactured substances that are used in place of foods or food componenets. ex: vegetable protein that looks like meat.
Term
When an alkaline is added to green vegetables, what is produced?
Definition
Chlorophyllin is the abnormal green pigment formed.
Term
What is the best method to retain vitamin c?
Definition
Retaining vitamin C requires slightly less than neutral pH (6.5); it is also water-soluble and heat-sensitive.
Term
Is it necessary to grade fruits and vegetables?
Definition
Grading of fruits and vegetables is not mandated by the USDA, but is available upon request for a fee.
Term
Soft wheat flour is best used for ____.
Definition
Cakes (contains more starch)
Term
Which of the common foodborne illnesses are anaerobic microorganisms?
Definition
Botulism and Clostridium perfringes
Term
Which foodborne illess is associated with poor hand washing?
Definition
Shigella
Term
What ingredient is used to destabilize casein in cheese making?
Definition
Rennet
Term
What are calcium propionate, calcium sorbate, and EDTA?
Definition
Mold inhibitors (extend shelf life)
Term
What is a functional food?
Definition
Foods that provide health benefits beyond basic nutrition. Ex: Enviga-green tea drink made by Coke that burns calories.
Term
What are the dry heat methods for cooking?
Definition
Frying, broiling, roasting, and pan-broiling
Term
What is the most stable color pigment?
Definition
Carotenoids
Term
How are fat-soluble vitamins lost in the cooking process?
Definition
When they are absorbed by seasoning fat and drained off vegetables
Term
How are fruits and vegetables graded?
Definition
US Fancy, US No. 1, and US No. 3
Term
Which starches are more stable?
Definition
Branch chain starches (i.e. amylopectin)
Term
Which foodborne illness has a high mortality rate?
Definition
Botulism, commonly found in low-acid, canned foods
Term
Raw seafood is a common source of which foodborne illness
Definition
Vibro
Term
Why are nitrates used?
Definition
These antimicrobials are used to prevent the growth of Clostridium botulinum in processed meats
Term
What protein component of milk can be coagulated by heat?
Definition
Whey proteins
Term
Why is cream of tarter added to egg whites?
Definition
Acid denatures the protein, thus increasing the foaming action of egg whites.
Term
Live bacteria that may promote balance of "good" bacteria in intestine are?
Definition
Probiotics
Term
What pigment is water soluble and stabilized in an acid medium?
Definition
Anthocyanin (reddish pigment)
Term
Why do we leave strong-flavored vegetables uncovered for the first 2-3 minutes of cooking time?
Definition
Strong-flavored vegetables (cauliflower) have volatile acids that will cook off in the first 2-3 minutes if cooked uncovered.
Term
What nutrients are added to enriched flour?
Definition
Thiamin, Niacin, riboflavin, folic acid, and iron (vitamin D and calcium are optional)
Term
When a liquid drains from a gel, what is it called?
Definition
Syneresis
Term
What organism is called the cafeteria bacteria?
Definition
Clostridium perfringes because it grows in meat or poultry help warm for several hours
Term
A parasite causes which foodborne illness?
Definition
Trichinosis, associated with improper cooking of pork or wild game
Term
What is the role of erythorbate?
Definition
Prevents nitrates from converting to nitrosamine, a carcinogen
Term
What is the main carbohydrate in milk?
Definition
Lactose
Term
Why is sugar added to egg foam?
Definition
Sugar stabilizes the foam
Term
How are water-soluble vitamins lost from meats?
Definition
Can be lost in juices that cook off meat
Term
What color is anthoxanthin when cooked in alkaline?
Definition
Anthoxanthin is white in an acid medium and yellow in alkaline
Term
Zoonutrients are substances in animal based foods with functional benefits. Examples of zoo nutrients are?
Definition
Omega-3's and CLA's
Term
How is gluten developed?
Definition
Developed from the wheat proteins gliaden and glutenin by moistening with water and kneading
Term
What is the Maillard Reaction?
Definition
non-enzymatic browning
Term
What is the range of temperatures that allows rapid bacterial growth?
Definition
Critical temperature zone
Term
Which agencies are part of the Department of Health and Human Services?
Definition
Includes the FDA (responsible for package and nutritional labeling, ingredient lists, standards of identity found in the Food Chemical Codex, and use of additives) and Health Departments (inspect for sanitation standards)
Term

Collagen can be converted to gelatin by?

 

Definition
Simmering meat in a liquid then cooling
Term
What pasteurization process allows for longer storage at room temperature?
Definition
Pasteurizing milk by the UHT method
Term
Which bacteria cause the quickest onset of foodborne illness symptoms?
Definition
Staphylococcus Aureus
Term
Is the grading of beef mandatory?
Definition
It is voluntary (prime, choice, select, standard)
Term
What causes browning in fruit?
Definition
Oxidation
Term
What is ethylene gas?
Definition
A ripening hormone produced by the fruit after maturity
Term
How do leaveners work?
Definition
They incorporate or form a gas that expands during preparation and heating
Term
What is an emulsion?
Definition
The dispersion of liquid within another liquid with which it does not mix
Term
Which foodborne illness bacteria grows at refrigerator temperatures?
Definition
Listeria (associated with miscarriages)
Term
What do toxins in food produce?
Definition
Food intoxication
Term
What are the functions of the Department of Agriculture?
Definition
Responsible for the inspection of meat, eggs, and poultry; grading of meats, fruits, vegetables, eggs, and poultry; commodities
Term
What is the pH of fresh milk?
Definition
the pH is close to neutral (6.6)
Term
How should eggs be refrigerated?
Definition
Refrigerate in cartons or cases
Term
Children under the age of one have the highest rate of this foodborne illness ____.
Definition
Campylobacter
Term
What gives fruits and vegetables their astringent taste?
Definition
Tannins
Term
If hard cheese has mold on it, is it safe to use?
Definition
Yes, cut away the mold plus one inch of cheese and use the rest.
Term
What is the leavening agent for cream puffs and popovers?
Definition
Leavened with steam (high moisture content combined with a high oven temperature)
Term
What is the result of rancidity in fats?
Definition
Objectionable odors and flavors
Term
The colloidal system of a liquid dispersed in a solid ___.
Definition
Gel (example: baked custard)
Term
What causes food infection illness?
Definition
The growth of microorganisms in the intestinal tract
Term
What is the function of the Department of Commerce?
Definition
Grading standards for fish and fish products
Term
Sensory message resulting from the combination of taste and aroma is ___.
Definition
flavor
Term
What factor increases the microbial count of meat?
Definition
The surface area of meat
Term
What increases the water-binding capacity of meat?
Definition
The fat content of meat; more water-binding capacity results in a more tender product
Term
What happens when baking soda is added to green vegetables?
Definition
They become soft and mushy with an unnatural bright green color
Term
What are phytochemicals?
Definition
Non-nutritive substances found in vegetables that appear to have a positive effect on health
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