Term
| The first impressions of food are received through the sense of |
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Definition
|
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Term
| The ability to distinguish between various odors |
|
Definition
| a. diminishes over the time of exposure to the smells. |
|
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Term
| The five basic taste stimuli include |
|
Definition
| c. sweet, sour, bitter, salty, and savory. |
|
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Term
| Savory unami taste is actually found in certain |
|
Definition
|
|
Term
| The sour taste found in some foods comes from |
|
Definition
| b. the acids found in food. |
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Term
| Bitterness is imparted by some substances in foods such as |
|
Definition
| caffeine, theobromine, phenolic compounds, alkaloids. |
|
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Term
| The feeling of chemethesis may be felt by some individuals eating |
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Definition
|
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Term
| The American Dietetic Association suggests that properly planned vegetarian diets may reduce the risk of |
|
Definition
| heart disease, some cancers, diabetes mellitus, hypertension. |
|
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Term
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Definition
| refers to food products that have been produced without most synthetic pesticides and fertilizers, refers to food products made with crops that have not been genetically modified, refers to food products made from livestock that have been raised without antibiotics, excludes food products that have been irradiated |
|
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Term
|
Definition
| b. evaluation or sensory tests that rely on the opinions of individuals. |
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Term
| Volatile molecules are capable of evaporating like a gas into the air. (T/F) |
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Definition
|
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Term
| One of the major positive attributes of genetically engineered foods is that they will not cause an allergic reaction in people who are normally allergic. (T/F) |
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Definition
|
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Term
| relating to the sense of smell |
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Definition
|
|
Term
| combined sense of taste, odor and mouthfeel |
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Definition
|
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Term
| a description of a food's thickness or firmness |
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Definition
|
|
Term
| relating to the sense of taste |
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Definition
|
|
Term
| capable of evaporating like a gas into the air |
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Definition
|
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Term
| The basic nutrients that comprise all foods and are necessary for the nutritional health of people are |
|
Definition
| e. water, carbohydrates, proteins, lipids, vitamins and minerals. |
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Term
| The building blocks of organic material include carbon, hydrogen, and oxygen plus |
|
Definition
| nitrogen, phosphorus and sulfur. |
|
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Term
| Which of the following statements does not describe a characteristic of bound water? Bound water is |
|
Definition
| a. the largest amount of water present in foods |
|
|
Term
Which of the following foods contains the highest percentage of water?
a. butter
b. peanut butter
c. Swiss cheese
d. baked potato
e. cooked hamburger |
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Definition
|
|
Term
| _____ dictates whether a substance is a solid, liquid or gas. |
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Definition
|
|
Term
| In foods, water has several functions, the two most important functions being |
|
Definition
| c. transferring heat and serving as a universal solvent. |
|
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Term
| The amount of energy in calories per gram that is absorbed or emitted as a substance undergoes a change from a solid to a liquid or gas is called |
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Definition
|
|
Term
| Hard water contains a greater concentration of calcium and magnesium compounds, whereas soft water has a higher _____ concentration. |
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Definition
|
|
Term
Which of the following food items is/are not a colloidal dispersion?
a. salad dressings
b. jam, gelatin, cheese and butter
c. egg white and whipped cream foams
d. marshmallows
e. none of the above answers is correct |
|
Definition
| e. none of the above answers is correct |
|
|
Term
| Which of the following food items is an example of a suspension? |
|
Definition
| c. cornstarch mixed in water |
|
|
Term
| Which of the following is not an example of hydrolysis? |
|
Definition
| a. Hydrolysis of glucose to sucrose and maltose. |
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Term
| Regarding measurement of water activity in a food, as free water decreases, |
|
Definition
| a. so does water activity. |
|
|
Term
| The primary monosaccharides in foods are |
|
Definition
| d. glucose, fructose, and galactose. |
|
|
Term
| Which of the following polysaccharides are digestible? |
|
Definition
| c. amylose and amylopectin |
|
|
Term
Which of the following is a function of the gum carrageenan in desserts?
a. binder
b. fat stabilizer
c. thickening gelatin
d. meltdown controller
e. all of the above answers are correct |
|
Definition
| e. all of the above answers are correct |
|
|
Term
| As plants like celery and carrots mature, their cell walls increase in _____ concentration, resulting in a tough, stringy texture. |
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Definition
|
|
Term
| The difference between fats and oils is based on |
|
Definition
| b. whether it is liquid at room temperature or not and where it is usually derived. |
|
|
Term
| Two essential fatty acids include |
|
Definition
| b. linoleic and linolenic. |
|
|
Term
Which of the following foods contain(s) phospholipids?
a. egg yolks
b. liver
c. soybeans
d. wheat germ
e. peanuts
f. all of the above answers are correct
g. none of the above answers is correct |
|
Definition
| f. all of the above answers are correct |
|
|
Term
| Which of the following proteins is classified as incomplete? |
|
Definition
|
|
Term
| . The key difference in carbohydrate, lipid and protein composition is the presence of _____ in proteins. |
|
Definition
|
|
Term
| The definition of protein complementation is |
|
Definition
| b. two incomplete protein foods which when combined yield a complete protein profile. |
|
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Term
| Vitamins and minerals serve a common function in the human body and that is to |
|
Definition
| c. regulate the metabolic functions of the body. |
|
|
Term
| Which of the following foods has/have been enriched? |
|
Definition
| a. wheat or rice with thiamin, riboflavin, niacin and iron |
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Term
| The most important of all the nutrients is water. (T/F) |
|
Definition
|
|
Term
| The perishability of a food is related to the water activity of the food. |
|
Definition
|
|
Term
| Starch is a polysaccharide that does not provide calories to the body. |
|
Definition
|
|
Term
| Approximately 95% of all food lipids are triglycerides. |
|
Definition
|
|
Term
| Most of the complete proteins come from animals except those from soybeans and certain grains. (T/F) |
|
Definition
|
|
Term
| Phytochemicals are plant compounds that have possible anti-carcinogenic properties. |
|
Definition
|
|
Term
| a compound which is not normally soluble in water. |
|
Definition
|
|
Term
| inorganic compounds which regulate metabolic functions. |
|
Definition
|
|
Term
| the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet. |
|
Definition
|
|
Term
| organic compounds which regulate metabolic functions. |
|
Definition
|
|
Term
| sugars, starches, and fibers found primarily in plant foods |
|
Definition
|
|
Term
One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid.
a. color
b. flavor
c. vitamins
d. minerals
e. all of the above answers are correct |
|
Definition
| e. all of the above answers are correct |
|
|
Term
| Which of the following cooking methods is characterized by “gently rising bubbles that barely break the surface”? |
|
Definition
|
|
Term
| Cooked vegetables are best when _____, because this method helps to retain texture, color, taste and nutrients. |
|
Definition
|
|
Term
In dry-heat preparation, heat is transferred by
a. air.
b. radiation.
c. fat.
d. metal.
e. all of the above answers are correct |
|
Definition
| e. all of the above answers are correct |
|
|
Term
| Shining metal pans reflect heat and are best for |
|
Definition
|
|
Term
| The direct transfer of heat from one substance to another that it is contacting is called |
|
Definition
|
|
Term
| Heat is transferred by _____ in broiling, grilling and microwaving. |
|
Definition
|
|
Term
Which of the following statements about brown sugar is incorrect?
a. Brown sugar has a tendency to pack down
b. Brown sugar contains two percent moisture.
c. Lumping can be prevented by placing in an airtight container and storing in the freezer.
d. Hardened brown sugar can be softened by placing it in a microwave oven for a few seconds.
e. Brown sugar is best measured by pressing it into a liquid glass measuring cup and leveling it. |
|
Definition
| e. Brown sugar is best measured by pressing it into a liquid glass measuring cup and leveling it. |
|
|
Term
| When making a frosting for a cake it calls for sifting the _____ sugar. |
|
Definition
|
|
Term
| The flour that should be stirred, not sifted, is |
|
Definition
|
|
Term
| Which of the following salt varieties is refined rock salt that is often fortified with iodine and contains additives to prevent caking? |
|
Definition
|
|
Term
| Seasonings and flavorings should be added |
|
Definition
| d. early enough to release the flavor and not so soon that the flavor is lost. |
|
|
Term
| The basics of food preparation are an exact science. (T/F) |
|
Definition
|
|
Term
| In food preparation, the two categories of heat transfer are moist heat and dry heat. (T/F) |
|
Definition
|
|
Term
| The best rack placement for baking is on the top rack in the highest position. (T/F) |
|
Definition
|
|
Term
| Many salt substitutes contain potassium which is a benefit for individuals with kidney, heart or liver problems. (T/F) |
|
Definition
|
|
Term
| to add a liquid to the surface of roasting meat to preserve the moistness of the meat |
|
Definition
|
|
Term
| to dip briefly into boiling water |
|
Definition
|
|
Term
| any compound that enhances the flavor already found naturally in a food |
|
Definition
|
|
Term
| a substance that adds a new flavor to food |
|
Definition
|
|
Term
| to partially boil but not thoroughly cook a food |
|
Definition
|
|
Term
| Which of the following components in processed foods contributes to emulsification and stabilization? |
|
Definition
|
|
Term
| Which of the following is responsible for the presence of lactose intolerance in humans? |
|
Definition
| b. the carbohydrate fractions |
|
|
Term
| Lactose intolerance is caused by a deficiency of the _____ enzyme, which is required to digest lactose. |
|
Definition
|
|
Term
| Milk is primarily _____ percent water with a pH of _____. |
|
Definition
|
|
Term
| The protein which represents approximately 80% of the proteins in milk is |
|
Definition
|
|
Term
Rank the following selected milk products from lowest to highest fat gram content per cup: 1) buttermilk, 2) canned whole evaporated milk, 3) canned whole sweetened condensed milk,
4) whipping cream and 5) whole milk. |
|
Definition
|
|
Term
| Ultrapasteurization is a process in which a milk product is heated at or above _____ degrees F for at least 2 seconds. |
|
Definition
|
|
Term
| Pasteurization destroys _____ percent of pathogenic bacteria, molds and yeasts. |
|
Definition
|
|
Term
| Ultrahigh-temperature (UHT) processing |
|
Definition
| c. packages milk products in aseptically sterile containers. |
|
|
Term
| Fat-free (nonfat) milk should contain no more than _____ percent milk fat. |
|
Definition
|
|
Term
Which of the milks listed below is not recommended for lactose intolerant individuals?
a. imitation milk
b. reduced-lactose milk
c. soy milk
d. rice milk
e. canned evaporated milk |
|
Definition
| e. canned evaporated milk |
|
|
Term
Which of the following milk products has not had bacterial cultures added to ferment the lactose into lactic acid?
a. buttermilk
b. yogurt
c. acidophilus milk
d. sour cream
e. none of the above answers is correct |
|
Definition
| e. none of the above answers is correct |
|
|
Term
| Which of the following milk products sometimes includes the use of both prebiotics and probiotics? |
|
Definition
|
|
Term
| The best way to prevent the curdling of a milk mixture that contains an acid is to |
|
Definition
| a. add the acid to the milk mixture. |
|
|
Term
| The difference in the source of the milk (e.g., goats, camels) causes great variation in the composition. (T/F) |
|
Definition
|
|
Term
| Although milk is rich in many minerals, it is low in iron. (T/F) |
|
Definition
|
|
Term
| Milk treated with the enzyme lactase results in a slightly tangy flavor. |
|
Definition
|
|
Term
| Clabbering is an older term used to describe the thickening of milk. |
|
Definition
|
|
Term
| The percentage of fat in commercial creams varies from 18 to 36% fat. |
|
Definition
|
|
Term
| The Food and Drug Administration (FDA) states that imitation milk is nutritionally inferior to its original counterpart |
|
Definition
|
|
Term
| a process in which a milk product is heated at or above 280º F for at least 2 seconds |
|
Definition
|
|
Term
| fermented milk in which lactose has been converted to lactic acid |
|
Definition
|
|
Term
| a mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion |
|
Definition
|
|
Term
| the heating of milk below its boiling point to destroy the pathogenic microorganisms |
|
Definition
|
|
Term
| generally, the unwanted coagulation and precipitation of casein in foods containing large amounts of milk |
|
Definition
|
|
Term
| Your friend knows that you studying dairy products and asks you the following questions that she has always wondered about. Showing off all of your food science knowledge, give her detailed answers for each of her following questions: Why does nonfat milk have a bluish hue? Why does yogurt have both a tart and buttery flavor? Why does a skin form on the surface of heated milk? |
|
Definition
| Nonfat milk has a bluish hue because it lacks the carotenoid pigment found in the fat in milk. Yogurt is tart because the lactose has been changed to lactic acid and is buttery because the citric acid has changed to diacetyl. A skin forms on the surface of heated milk because of water evaporation and an increased concentration in casein, fat, and mineral salts. |
|
|
Term
| Discuss the use of milk products in food preparation. What factors influence the flavor of milk? What happens when milk is exposed to the application of heat and the addition of acids, enzymes, polyphenolic compounds and salts? |
|
Definition
| Milk is used in food prep to make rues for cream or cheese sauces, baking, ice cream, and soups. Milk's flavor is influenced by % fat, exposure to copper utensils and cookware, exposure to sun and heat, the animal's diet, and denaturating of proteins.When the milk is exposed to the application of heat etc., the proteins denature. |
|
|
Term
|
Definition
| c. a preserved food made from the curd of milk. |
|
|
Term
Cheeses are classified by all of the following characteristics except
a. milk source.
b. moisture content.
c. processing method.
d. size. |
|
Definition
|
|
Term
| Hard cheese contains a moisture content ranging from |
|
Definition
|
|
Term
| Which of the following answers is not a characteristic of Parmesan and Romano cheese? |
|
Definition
|
|
Term
Which of the following is not a basic step in curd treatment?
a. cutting and heating
b. salting
c. knitting
d. pressing
e. curing |
|
Definition
|
|
Term
| The yield of ten pounds of milk is approximately _____ pound(s) cheese and _____ pounds whey, respectively. |
|
Definition
|
|
Term
| Which step in the process of cheese production has the greatest impact on the classification of cheese? |
|
Definition
|
|
Term
| Currently the Food and Drug Administration (FDA) requires pasteurization for certain cheeses, but allows the use of raw milk (unpasteurized) to make _____ cheese if it is aged for at least _____. |
|
Definition
|
|
Term
| _____ cheese is an excellent substitute for cheese normally used to make cheesecake or other high-fat foods, because it lowers the fat and takes on the other ingredients’ flavors. |
|
Definition
|
|
Term
| _____ cheese is usually not aged because its high acidity inhibits the bacterial and mold growth that characterizes the aging process. |
|
Definition
|
|
Term
| Regarding cheese production and curd treatment, melting curd into a solid mass through the use of heat is called |
|
Definition
|
|
Term
| _____ creates the veins found in blue cheese such as Gorgonzola, Roquefort and Stilton. |
|
Definition
| c. Mold ripening that occurs internally |
|
|
Term
| Processed cheese is a cheese made from |
|
Definition
| b. combining different varieties of natural cheese, heating and adding other ingredients to produce a stable emulsion. |
|
|
Term
| Cheese often browns and darkens during heating because |
|
Definition
| b. of the Maillard reaction |
|
|
Term
| Regarding the stretchability of a cheese, a tough, grainy texture results from the presence of too much _____, whereas an excessively soft texture may occur when undergoing too much _____ breakdown during aging. |
|
Definition
|
|
Term
| Cheeses that have a tendency to release oil to the surface of a food are usually |
|
Definition
|
|
Term
| Which of the following represents the time and temperature at which cheese should be cooked? |
|
Definition
| d. short time and low temperatures |
|
|
Term
| Cheese that is kept too long can become moldy. Most molds that develop on cheese are |
|
Definition
|
|
Term
| What determines whether a cheese can be successfully frozen? |
|
Definition
|
|
Term
| The enzyme that is used in the coagulation of cheese is called rennin or chymosin. (T/F) |
|
Definition
|
|
Term
| The flavor of a cheese becomes milder with aging. (T/F) |
|
Definition
|
|
Term
| The mold Penicillium roqueforti added to homogenized whole milk converts free fatty acids to smaller compounds, which impart the characteristic tangy flavor to blue cheese. (T|F) |
|
Definition
|
|
Term
| The chemical composition of cheese determines the functional characteristics and ultimately its use in food preparation. (T|F) |
|
Definition
|
|
Term
| The concentration of calcium phosphate and the protein network structure determine the stretchability of a cheese. (T|F) |
|
Definition
|
|
Term
| It is correct to cut the mold off most soft, unripened cheeses as long as you go out one inch from the moldy area. (T|F) |
|
Definition
|
|
Term
| When cheese is thawed after spending time in the freezer, it is important to thaw it as quickly as possible. (T|F) |
|
Definition
|
|
Term
| A cheese aged for a very short period, containing 50-75% moisture. |
|
Definition
|
|
Term
| A cheese which is not aged, containing greater than 80% moisture. |
|
Definition
|
|
Term
| A cheese aged for varied periods of time, containing 30-40% moisture. |
|
Definition
|
|
Term
| A cheese aged for varied periods of time, containing 40-50% moisture. |
|
Definition
|
|
Term
| A cheese aged for the longest period of time, containing approximately 30% moisture. |
|
Definition
|
|
Term
| Discuss the nutrient content of cheese including fat, protein, carbohydrate, vitamins and minerals. |
|
Definition
| Cheese has an average of 9g fat per ounce. One ounce of cheese also contains approx. 7g protein. Cheese contains little carbohydrates because most of the lactose is drained off with the whey. Cheese retains all vitamin A and D from the milk which it is made and only a fraction of the B1 and B2. Cheese is high in calcium, phosphorus and zinc. |
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