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20 Cards in this Set
- Front
- Back
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Which gas simulates ripening in bananas? |
Ethylene |
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Which food is not preserved by fermentation? |
Whole milk |
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What are the 4 P's of marketing? |
Product, place, promotion, price |
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Why is nitrate added to bacon? |
To improve water holding capacity and to give a pink "cure" color. |
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Chemically leavened dough uses_____________ as a leavening agent. |
Sodium Bicarbonate. |
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What is a GMP? |
Good Manufacturing Practices |
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What is another name for freeze-drying? |
Lyophilzation |
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Premium ice cream contains what percentage of fat? |
15-17% |
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Yogurt is made with_______________. |
Bacteria |
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What is NOEL? |
No Observed Effect Level. |
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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.... |
The tomato |
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What is HACCP? |
Hazard Analysis and Critical Control Points |
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FSIS stands for...... |
Food Safety and Inspection Services |
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What is blanching? |
A method of pasteurization that inactivate natural food enzymes in fruits and vegetables. |
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What is an antioxidant? |
A compound used to prevent the oxidation of fats. |
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What color is oxymyglobin found in uncooked meats? |
Bright red |
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What does an emulsifier do? |
Prevents the separation of oil and water in foods. |
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Which agency regulates water safety? |
EPA |
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Sucrose or table sugar, is a____________. |
Simple Sugar |
