Test #7

Liquid may form on the surface of pudding that has been stored refrigerated due to water leaking from the gel as it ages. This is also known as _________________.

An alternating electric current in a(n) _______________ coil produces an alternating magnetic field causing iron cooking utensils placed on the cooking surface to become hot while the surface itself remains cool. The hot cooking utensil then transmits heat to the food.

The largest shell egg recall in U.S. history occurred this year due to ___________________ contamination, a pathogen that may be found in eggs.

Food companies sometimes use potassium chloride instead of sodium chloride to lower the sodium content of a food product; however, potassium chloride can have a ________ aftertaste.

The chemical formula NaHCO3 represents ____________.

The protein found in the liquid that remains after fat and casein have been removed from milk is called ___________.

Food scientists often need to know how much solute a solution contains. What would be the mass percent of sodium chloride in a solution if 15 g of sodium chloride was dissolved in 85 g of water?

Food ingredients that are GRAS, also known as __________, are considered safe for human consumption.

________________ is the form of carbohydrates that is found in meat.

In a commercial bread operation, baked bread is conveyed to a depanner which uses suction cups and _____________ to remove the baked loaf from the pan.

Vitamins A, D, E, and K ___________.

When rice grains are stored for long periods of time, they are less sticky after cooking than fresher grains of rice because ___________ acts on amylose, breaking down the amylose chains.

The functional component _________, found in tomatoes, is associated with a reduced cancer risk of the prostate, breast, digestive tract, bladder, and skin.

The flavor enhancer ________________ has no flavor of its own but is used in food products to help bring out the flavors already present in food.

When glucose reacts chemically with oxygen, water and __________ are formed.

The frozen food industry was born in the 1920’s when ____________ invented, developed, and commercialized a method for quick-freezing food products.

Sucrose is the main disaccharide in table sugar, honey, and ________________.

_______________ in eggs acts as a natural emulsifier.

The pH of a food ingredient, measured on a scale from __________, influences the functionality of the ingredient in a food product.

The protein molecules of collagen and elastin form rope-like fibers so they are considered to be _______ proteins.

To make vinegar from apples takes several steps. In the first step, sugar from the fruit is converted to ______________ in the presence of yeast.

A(n) __________ is used in the production of peanut butter to keep the peanut oil from separating out to the top of the jar.

The length of time required at a specific temperature to destroy 90% of a pathogen is called the ____________.

When a company replaces atmospheric air in a bag of potato chips with a pre-defined mixture of oxygen, carbon dioxide, and/or nitrogen to preserve product appearance and extend shelf life, they are using _______________ technology.

When a thermometer is used to monitor product internal temperature, it should be __________________ before it is used to ensure the readings are accurate.