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20 Cards in this Set
- Front
- Back
Which gas stimulates ripening in Bananas? |
Ethylene |
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What is a food not preserved by fermentation? |
Whole Milk |
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The four P's of marketing are: |
Product, Place, Promotion, & Price |
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Essential amino acids are: |
Acquired only from dietary sources. |
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What is GMP? |
Good Manufacturing Practices |
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Premium ice creams contain what percentage of fat? |
15-17% |
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Yogurt is made with: |
Bacteria |
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What would make cookies chewier? |
Freezing and dethawing the batter before baking. |
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The first food product to use modern biotechnology is: |
Tomato |
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FSIS stands for: |
Food Safety and Inspection Service |
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Milk undergoes _______which breaks fat globules so they are smaller and more uniform in size. |
homogenization |
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The pH scale is a mathematical scale where the concentration of hydrogen ions in a solution is expressed as a number from 0-___ to indicate acidity. |
14 |
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Food components such as fat that do not dissolve in water are considered ______. |
Insoluble |
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Which agency regulates water safety? |
EPA |
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What does calorie mean? |
A measure of food energy |
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Sucrose or table sugar is a ______. |
simple sugar |
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Which form of sugar has the highest relative sweetness? |
Fuctose |
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When pancakes are cooked on a griddle, the griddle transfers heat to the pancake batter by: |
Conduction |
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For safety, maintain the internal temperature of foods that will be served hot at or above: |
140 degrees |
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Oil and water separate when mixed together due to the ________portions of fatty acids in oil. |
hydrophobic |