Term
| What is not one of the standard concentrations of HFCS used today? |
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Definition
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Term
| What influenced manufacturers to switch from using sucrose to using HFCS? |
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Definition
| corn is widely available in the US and more cost efficient |
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Term
| When would 0g of trans fat not have to be declared? |
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Definition
| Less than .5 g total, when it is not a significant source of trans fat |
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Term
| T/F: The FDA does not require any specific typeface be used in the Nutrition Facts label, mandating only that the label "utilize a single easy-to-read type style" |
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Definition
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Term
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Definition
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Term
| Gun puffed cereal is done with? |
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Definition
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Term
| What are 2 liquids used in liquid freezers? |
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Definition
| Liquid Nitrogen and Carbon dioxide |
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Term
| True/False. Frozen food turns rancid due to oxygen & improper packaging. |
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Definition
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Term
| T/F the species of yeast that produces a Lager style beer is Saccharomyces Uvarum? |
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Definition
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Term
| TTB (in regards to product labeling) stands for? |
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Definition
| Alcohol and Tobacco Tax and Trade Bureau |
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Term
| Who is known as the "father of canning"? |
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Definition
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Term
| What is considered low acidic food? |
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Definition
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Term
| What is the most popular energy drink? |
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Definition
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Term
| T/F: there currently FDA regulations on energy drinks |
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Definition
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Term
| According to FDA standards what percentage of real ice cream must be milk fat by weight? |
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Definition
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Term
| T/F – Corn syrup sweeteners are now commonly used in industrial ice cream production. |
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Definition
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Term
| T/F: Organic food consumption has increased in the last few years |
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Definition
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Term
| T/F: The majority of households in the U.S. have at least one pesticide stored in their household. |
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Definition
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Term
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Definition
| the key to differentiating champagne from other sparkling wines |
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Term
| Vintage wines must be aged for how many years? |
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Definition
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Term
| Which two ingredients in chewing gum contribute to its laxative effects? |
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Definition
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Term
| How many calories does Sugar Free and Regular chewing gum contribute on average? |
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Definition
| Sugar Free = 5, Regular = 10 |
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Term
| How many mg of sodium are in a hot dog? |
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Definition
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Term
| Are pesticides used on Stevia plants during production? |
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Definition
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Term
| Stevia is how many times sweeter than sugar? |
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Definition
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Term
| T/F: Jewish dietary laws and Islamic dietary laws BOTH prohibit the consumption of wine |
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Definition
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Term
| What are benefits of Kosher food? |
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Definition
| increases the number of immune cells, contents are high in fiber and low in fat |
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Term
| T/F: The only fat allowed in milk chocolate are cocoa butter and milk fat |
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Definition
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Term
| What helped the popularization of fast food restaurants? |
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Definition
| Travelers, busy lifestyles, cars |
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Term
| Olive Oil is mostly made up of which kind of fat? |
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Definition
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Term
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Definition
| describes the soil and the climate of where the wine was grown |
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Term
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Definition
| immediately after arriving at the winery the grapes are crushed, the resulting liquid which consists of skins, seeds, and liquid is called the must |
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Term
| T/F: Unpasteurized milk is allowed to be used in US cheese production |
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Definition
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Term
| What is the coagulating enzyme found in the stomach of animals? |
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Definition
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Term
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Definition
| separation of chromosomes into two identical sets of daughter cells |
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Term
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Definition
| reductional cell division and the number of chromosomes is divided into half; it is essential for sexual reproduction, and therefore it occurs in eukaryotes |
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Term
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Definition
| may come from the sea or be mined, crystals must be coarse and irregular, no difference chemically between regular and kosher salts |
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Term
| FDA usage of the term "no salt" |
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Definition
| FDA allows labels to use the word salt to mean sodium chloride, thus products can say "no salt" when they chemically have salt |
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Term
| how does baking soda (sodium bicarbonate) make Co2? |
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Definition
| releases carbon dioxide as soon as it comes into contact with any acidic liquid |
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Term
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Definition
| 30% or less of your total caloric intake |
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Term
| What year did FDA approved use of Ozone on food? |
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Definition
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Term
| 5 criteria for food additives |
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Definition
| Intentional additives must perform their intended function, must not decieve the consumer or perform faulty ingredients/manufacturing practices, cannot considerbly reduce a food's nutritional value, cannot be used in place of a GMP, must have a method of analysis to monitor its use |
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Term
| Induction-heating cooktop |
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Definition
| Induction ranges generate heat by magnetic resistance of the metal of the cooking pan |
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Term
| How do microwaves make heat? |
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Definition
| Since water molecules are dipolar, positive and negative, when they line up with the direction of an applied electric field they bump into another, speed up, and this creates heat. |
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Term
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Definition
| genetically engineered to help fight vitamin A deficiency in third world countries that can afford to buy rice, but are not getting the vitamin A they need. |
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Term
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Definition
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Term
| limitations in plant breeding |
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Definition
| must have the same species; rose and rose, vegetable and vegetable, etc. you also transfer other genes that are not desired in the process. takes a long time to see the result |
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Term
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Definition
| withering; goes from 75=80% moisture to 56-78%, rolling; releases juices, juices contain enzymes, enzymes start the oxidative procedure, fermentation; oxidation of tannin contents in leaves, color changes from green to coppery red, odor changes from grassy, bitterness from tannins is lost, firing; fermented tea is heated to 82-93 deg. |
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Term
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Definition
| Changed zero tolerance level to minimal tolerance level, when food additive cause cancer when testing on lab animals, because high doses may cause the cancer, but when given in minimal doses it will not |
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Term
| Non iodized v ionized irradiation |
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Definition
| non ionized= cell phones, microwaves, etc. ionized= x-rays, gamma rays, etc. *Apply ionized radiation to foods- highly regulated by FDA in food additive section |
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Term
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Definition
600x sweeter than sugar
water soluble
3 hydroxyl groups are substituted with chlorine atoms |
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Term
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Definition
300x sweeter than sugar
was on FDA GRAS list because of controversy over lab experiment where rats were found to have brain tumors, 1991 used with warning label, 2001 removed warning label saying it is safe in small doses |
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Term
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Definition
| 180-200x sweeter than sugar |
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Term
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Definition
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Term
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Definition
2,000x sweeter than sugar
not FDA approved yet, but said to be soon |
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Term
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Definition
| 78% Nacl, magnesium, and calcium compounds and 75 other elements in small amounts (unrefined) |
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Term
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Definition
| must be 97.5% pure NaCl, and most exceed that level of purity |
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Term
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Definition
| when free fatty acids are formed; broken-off from the triglyceride, we have rancidity. Keep in a cool dry place with lid screwed on tightly |
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Term
| USDA regulations on butterfat |
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Definition
butter is 80-82% milk fat, also called butterfat
16-17% water
1-2% milk solids and possibly some salt |
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Term
| At what temperature do cooking oils reach their flash points? Fire points? |
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Definition
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Term
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Definition
| generally recognized as safe |
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Term
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Definition
| good manufacturing practices |
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Term
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Definition
| term Japanese invented to describe the taste of MSG |
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Term
| Oxidation of Myoglobin and colors associated with the process |
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Definition
| myoglobin is the protein that occurs in the muscle, red when oxygenaten, myoglobin is purple, exposed to oxygen turns red, left exposed to oxygen turns brown, add nitrate to keep color turns pink-red |
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Term
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Definition
| measure of amount of energy needed to raise 1 kg H2O by 1 degree celsius, or the amount of heat needed to raise 1 pint of water to 3.8 degrees F |
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Term
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Definition
| water molecules migrate to coldest part of freezer, sublimation-slow process |
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Term
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Definition
Ideal frying pan will: distribute heat uniformly, transfer heat quickly to food, respond to changes in temp.
Best metal= silver
copper is 91% as efficient
aluminum is 55% as efficient
stainless steel is the worst, 4% as efficient as silver
cast iron skillets are 18% as efficient, but are very heavy |
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Term
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Definition
| speed up cooking by increasing water's boiling temp from 212 to 250 deg F |
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Term
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Definition
| 40-140 deg F and 40-100 deg C |
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Term
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Definition
| Hazard Analysis Critical Control Point |
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Term
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Definition
| determine hazards associated with the food, determine critical control point, estab critical limits, CCP monitoring, corrective actions, verification procedures, record-keeping |
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Term
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Definition
| can be named "naturally decaffenated" if the organic solvent ethyl acetate is used, however new tech uses the use of CO2 as the solvent, CO2 is applied to the beans in a pressure chamber, Co2 then acts as a liquid. Decaf coffee must have 97% caffeine removed |
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