Food Science (Extra Terms)

Front 1

What 3 factors can stabilize h2o

Back 1

small ions, forming H-bonds, and macromolecules

Front 2

Large material subject to gravitational settling. (Gas in a solid) Example: Marshmallows

Back 2

Suspensoid

Front 3

Chemical reactions require what level of water activity?

Back 3

<0.8

Front 4

Bacterial growth require what level of water activity?

Back 4

<0.9

Front 5

Mold and yeast require what level of water activity?

Back 5

<0.8

Front 6

Enzyme reactions require what level of water activity?

Back 6

<0.85

Front 7

What part of the water sorption isotherm has water that is difficult to remove and cannot be frozen. Example: dehydrated foods

Back 7

Zone 1 - monolayer

Front 8

What part of the water sorption isotherm has water that is found in the capillary of foods, freezable, and is difficult for microorganisms to grow?

Back 8

Zone 2 - multilayer

Front 9

What part of the water sorption isotherm has water that is free water. This supports microbial growth and supports chemical and enzymatic rxns. Example: fruits, meat

Back 9

Zone 3 - bulk phase

Front 10

protein soluble in water

Back 10

albumin

Front 11

protein soluble in natural salt solution

Back 11

globulin

Front 12

protein soluble in dilute acid/base

Back 12

glutelin

Front 13

protein soluble in 50-90% ethanol

Back 13

prolamine

Front 14

egg albumin protein most abundant. coagulates upon exposure to heat and shaking

Back 14

ovalbumin

Front 15

egg albumin protein that binds to iron and is bacteriostatic

Back 15

conalbumin

Front 16

egg albumin protein that is heat resistant and an allergen

Back 16

ovomucoid

Front 17

egg albumin protein that is highly viscous and is the "thick" white

Back 17

ovomucin

Front 18

albumin protein with lytic effect. antimicrobial agent

Back 18

lysozyme

Front 19

structure of gluten that contributes to elasticity

Back 19

gliadin

Front 20

structure of gluten that contributes to strength

Back 20

glutelin

Front 21

protein component of an enzyme

Back 21

apoenzyme

Front 22

apoenzyme cofactor complex

Back 22

holo-enzyme

Front 23

enzyme used for lactose free products

Back 23

beta-galactosidase

Front 24

trisaccharide, fructose+gluc+galactose

Back 24

raffinose

Front 25

betacyanin pigment present in beets and used in the food industry as a red dye. This pigment is known to be destroyed by heat, light and oxygen, so it is commonly used in frozen food and foods that have a shorter shelf life period

Back 25

Betanin

Front 26

Which bacteria is commonly linked to cooked rice dishes?

Back 26

Bacillus cereus

Front 27

acronym TCS

Back 27

Temperature Control for Safety

Front 28

minimum internal cooking temp for seafood

Back 28

145 F

Front 29

outlines recommendations for food safety regulations for the foodservice industry

Back 29

FDA Food Code

Front 30

sets up and enforces food safety practices for a specific operation

Back 30

Foodservice manager

Front 31

decides whether to adopt the FDA food code

Back 31

state government

Front 32

conducts food service inspections

Back 32

health inspector

Front 33

This toxin is a histamine poisoning found in foods that have been time and temperature abused. It cannot be destroyed

Back 33

Scombroid

Front 34

At what temperature should cold food be kept?

Back 34

41 F or below

Front 35

At what temperature should hot food be kept?

Back 35

135 F or above

Front 36

Which thermometer is used to check the temperature of thick foods?

Back 36

Bimetallic stem thermometer

Front 37

This is a digital thermometer used to measure temperature of thick and thin foods.

Back 37

thermocouple

Front 38

Poultry, stuffing, and microwaved foods should be cooked to what temperature and for how long?

Back 38

165 F for 15 sec

Front 39

Ground meat, injected meat, ground seafood, and hot held eggs should be cooked to what temperature and for how long?

Back 39

155 F for 15 sec

Front 40

Seafood, steak, and eggs for immediate consumption should be cooked to what temperature and for how long?

Back 40

145 F, 15 sec

Front 41

Roasts should be cooked to what temperature and for how long?

Back 41

145 F, 4 min

Front 42

Processed foods, fruits and vegetables, and hot held grains and rice should be cooked to what temperature?

Back 42

135F

Front 43

This seal/stamp indicates that an item has been evaluated, tested, and certified to food equipment standards

Back 43

NSF - National Sanitation Foundation