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Flashcards

FS 265 Final Exam

Ben Sadok English 85 cards

Cards in this deck (85)

  1. 1Why process foods? (any food altered from natural state)increase shelf life, increase stability, make safe for consumption, improve quality/palatability
  2. 2ways to process foodsthermal, mechanical, chemical, enzymatic
  3. 3Enzymeenzyme are protein catalysts
  4. 4Enzyme categoriesoxidoreductase, transferase, hydrolase, lyase, isomerase, ligase
  5. 5Enzymes as food processorsincrease yield, shorten production time, decrease energy consumption, decrease material consumption
  6. 6Processing parameterspH, temperature, salts, solvents, mechanical shear
  7. 7Polyphenol oxidase is anoxidoreductase (arctic apple variety)
  8. 8Transglutaminase is atransferase (meats)
  9. 9Lactase is ahydrolase (milk)
  10. 10Tropical fruit proteases is ahydrolase (fruits)
  11. 11Pectin lyase is alyase (apple juice and vinegar)
  12. 12Glucose isomerase is anisomerase (chocolate covered cherries)
  13. 13Chymosin/rennet to make cheese is aprotease
  14. 14Amylase insaliva
  15. 15Future of enzymes in food processingcontrolling use, optimizing parameters and output, regeneration, reuse, immobilization, food packaging, pathogen detection
  16. 16What would you expect to be the major differences in bread made from bread flour, cake flour, and whole wheat flourthe softness and hardness of the wheat and the protein content
  17. 17What are the three function of a gluten network in dough formationprovides cohesiveness and elasticity to a dough, enable trapping of air bubbles during rising
  18. 18What is the major different between hard and soft wheat?hard what has higher protein, forms a more elastic dough and is better for break making
    soft wheat has lower protein, forms a weak dough/batter, better for cake making
  19. 19What are the whole grain parts of the seed?bran and germ
  20. 20What are two examples of methods used to make breakfast cereal?broken or pressed endosperm, flaking grits or mash through rollers, puffing endosperm by heating under pressure to turn moisture to steam, extrude dough using high pressure and shape-defining dies
  21. 21In flour milling, what is the purpose of repeating the steps of milling, sieving, and separating?get rid of impurities and until finely ground endosperm becomes flour
  22. 22What is enrichmentadding B vitamins and minerals (lost by removal of bran) to processed grains
  23. 23True or False? All cereal grains are low in fatTrue, only about 2-4% fat
  24. 24What does the gluten network provide in wheat dough formulations?cohesiveness and elasticity to a dough and enable trapping of air bubbles during rising
  25. 25What is the legal limit for gluten in food labeled as gluten free and what legistlation was this rule issued?Federal register under the food allergen labeling and consumer protection act and the legal limit in the food is below 20 ppm gluten (below 20 mg gluten kg per food)
  26. 26What three types of ingredients are utilized in a basic gluten-free product formualtionhydrocolloids, gluten-free flours, and starches
  27. 27Describe the functionality of a hydrocolloid in a productencapsulation, binding, adhesion, foaming, fat replacer, moisture control, gelation, film forming, thickening, suspension, prevent boil-out, emulsification
  28. 28Define emulsionmixture of immiscible liquids which one phase is dispersed as droplets in the other (continuous phase)
  29. 29In order to perform as intended, hydrocolloids need to befully dispersed and hydrated
  30. 30Three factors that influence the functionality of a hydrocolloidtemperature, pH, ionic strength, shear, hydration, dispersion, concentration, processing conditions
  31. 31melting temperature of gelatin35 degrees celsius
  32. 32Source of gelatinhydrolysis of collagen extracted from connective tissue
  33. 33source of xantham gummicrobially derived and fermented corn sugar by the bacterium
  34. 34source of carageenanextracted from red algae
  35. 35Alginatehydrocolloid that forms cross-linking with calcium ions
  36. 36Purpose of agglomeration in hydrocolloidsmodifies the physical properties of powdered ingredients, enhances solubility, reduces during
  37. 37Why does food go bad?chemical, biochemical, microbial
  38. 38D-valuedecimal reduction time: time required at a given temperature to kill 90% of exposed microorganisms
  39. 39The term for goods that originate from raising crops and/or animals?agricultural commodities
  40. 40Briefly explain how the price of a bushel of corn can impact the cost of barbie dollstransporting foods cost money because of gas and so when gas prices go up, all commodity prices go up
  41. 41The term which describes the system of buying or selling a commodity based on today's price for delivery over the next yearfuture markets
  42. 42Supply chainthe multiple organizations which work together to bring a product to consumers
  43. 43Food service outletSchaefer Case Picking (SCP)
  44. 44After production of a food item pallets of that item are often shipped to and stored at adistribution center until a retail outlet orders that item for sale on the grocery shelf
  45. 45Nontraditional food storesTarget, Walmart, Costco
  46. 46In recent years, the type of nontradiitional food store which has most increased in retail food sales issuper centers
  47. 47Traceability if the supply chain is important to food producers becauseto avoid theft and fraud and error (which become real costs to producers)
  48. 48Coca cola might have different SKUs becausethey can come in different sizes
  49. 49SKU stands forstandard keep unit
  50. 50UPC stands forUniversal Product Code
  51. 51UPC has thebarcode
  52. 52RFIDs areRadio Frequency Identification Devices
  53. 53RFIDs are used forwireless barcodes that link the physical and digital world to reduce error, theft, and fraud, improve tracking, reduce inventory, and avoid out of stock situations
  54. 54for 1 pound of cow you need17 pounds of cow feed
  55. 55Calvingartificial insemination of female cows
  56. 56Grazingcows eat on their own for 12-18 months until slaughter weight, they graze for 6-8 months
  57. 57Feed lotsget as many calories as possible in the cow, grass fed cows skip feedlots, no exercise in feedlots, weight of cows - 1200 pounds
  58. 58Types of beefmarbling (fat inside the meat that is flavorful), Kobi (so tenderful and flavorful)
  59. 59Decker's steps for slaughterlive animal --> stun (quickly) --> bleed --> scald --> skin --> flame --> defeather --> gut --> edible organs --> breakdown --> subprimal --> vacuum package (maintains color)
  60. 60Grades of beefprime, choice, select
  61. 61Grade determinantsmarbling, color, size
  62. 62Color of beefmyoglobin give color because it stores oxygen and the amount of myoglobin determines the darkness of the color
  63. 63Fast twitch muscleswhite (action/fast acivitiy) - like chickens
    lactic acid
  64. 64Slow twitch musclesred meat (sustained activity - duck
    (mitochondria, myoglobin)
  65. 65Migratory fishhave slow red muscle
  66. 66oxymyoglobinoxygen added to myoglobin and makes it red
  67. 67metmyoglobinelectrons added and myoglobin oxidized to make it brown
  68. 68Modified atmosphere packagingslows down microbial growth by adding CO2 (and some O2 to keep meat red)
  69. 69Types of preservationsalt, dry, smoke, nitrite, ferment, cook, pickling
  70. 70salthams, italian sausage
  71. 71dryjerky, fish
  72. 72nitrite (cure)hot dogs
  73. 73fermentsalami, corned beef, pastrami
  74. 74NitriteC. botulium, stabilizes color, inhibits rancidity
  75. 75How to put nitrite in meatsoak, inject, rub, pump
  76. 76Two ways to procure hogsbuying stations and semitruck trailers
  77. 77Buying stationsunloaded, weighed, tattooes, shipment
  78. 78semi truck traileraround 200 hogs, unloaded, inspected (only normal hogs go through), head counts, info taken, payment, tatooed, resting, slaughter
  79. 79Payment for hogslive weight or grade
    Grade: %yield of carcass to %yield of lean
  80. 80Hog procurement12,500 hogs per day, lean/muscular, 5-6 months old, 250 pound live h0g (185 pound carcass)
  81. 81Steps of slaughtersprayed --> shocked unconcsious (keep the heat pumping blood) --> hunged (anticoagulant) --> sticking line --> scald tubs (complete bleeding) --> dehairing --> signer --> disassembly --> toa jamming --> head drops --> inspected --> evisceration (internal organs removed) --> aitch bone (split into two) --> bunging --> other stuff --> Fat O'Meat'R (percent lean measurment) --> final wash --> blast freezer tunnel --> holding coolers
  82. 82Stress of animalsdo not want to stress the animal before slaughter because it will decrease meat quality
  83. 83Carcass yieldcarcass weight/live hog weight
  84. 84by products of slaughteroffal, blood, hair, toenails, viscera
  85. 85Safety/Quality HACCPHazard Analysis and Critical Control Points, critical control points where USDA inspects

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Flashcards on FS 265 Final Exam, created by Ben Sadok on 15/12/2015.
Created by
Ben Sadok · Dec 2015
Updated
Apr 6, 2018
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