Test #8

Ice at 0°C will keep food colder longer in an ice chest than water at 0°C because of ______, or the energy required to cause a phase change without a change in temperature.

The spores of _______________ can germinate under anaerobic conditions to produce vegetative bacteria that can grow and produce a deadly toxin if foods are not adequately heat processed during retorting.

Papain contains three enzymes from ________________ which is used as a meat tenderizer.

An apple that has been peeled for processing will turn brown quickly as a result of ______________

________________ is a pathogen that causes a food infection.

Frankfurters are an example of a _______________ meat product.

To determine when a food has been heated sufficiently during the canning process, canners check the _________________ which is the last point in the food to reach the temperature considered safe for killing microorganisms in that food.

The process of ________________ is used to add nutrients lost in processing to food at levels that are higher than what existed before the food was processed. For example, thiamin, riboflavin, niacin, folic acid, and iron are added to flour through this process.

To evaluate product characteristics such as flavor, texture, and shape, food scientists rely on __________________ who are specialized groups of people who evaluate food samples.

When people consume carbohydrates, digestion begins _____________.

__________ of milk is a heat treatment that destroys all pathogenic organisms but does not destroy all spoilage organisms.

Gelatin can bind  times its weight in water.

When fruits and vegetables are dehydrated, temperatures used during drying ________.

Food processors promote products containing omega-3 fatty acids because they _________.

The meat industry is regulated by the _________________.

Based on the principles of HACCP, the presence of a walnut in vanilla ice cream is an example of a _______________ hazard.

Unripened cheese such as ________________ has a high moisture content resulting in a shorter shelf life than ripened cheese.

Flour with a strong _______ quality produces yeast bread with high volume and fine texture.

Oxidation of fat involves the loss of a ____________ atom from a single-bonded carbon next to a double bond and leads to rancidity.

Chicken does not discolor in the same way as ground beef because chicken muscle has less __________.

Carbonated colas __________________.

By federal law, baking powder must yield at least ___________ of carbon dioxide for every 100 g of powder.

To measure the sugar concentration in a beverage, food companies will measure the ______ of the solution.

By ____________ cocao beans, the cell walls break down, bitter-tasting compounds react with each other, and the seed temperature increases leading to biochemical changes.

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?

The __________ provided sweeping legislation requiring almost all foods produced in the U.S. to have labels with specific facts about nutrition labeling.