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87 Cards in this Set
- Front
- Back
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What is a food additive?
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A food additive is any substance added to food.
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Most additives are ________________ additives must be approved by the Food & Drug Administration.
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intentional
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______________ additives are contaminants but are often anticipated at a minimal level.
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Indirect
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Intentional ____________ is illegal.
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adulteration
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What are examples of indirect food additives?
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Antibiotics, dioxins, dirt/dust, hair, hormones, insects, microwave packaging.
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What foods are approved for irradiation?
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Spices, fruits, poultry, pork, meat, and eggs.
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What foods are accepted with minimal levels of filth?
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Chocolate, coffee beans, mushrooms, peanut butter, tomato paste.
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Class I recalls usually can cause ______.
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death
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Class II recalls might cause __________ health issues.
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temporary
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Class ___ recalls violate regulation without health risks.
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III
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National Food Agencies include...
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...the USDA (Food Safety and Inspection Service) and HHS (FDA).
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The Pesticide Residue Amendment of 1954 states what... ?
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Action levels allow for contamination at levels below an enforcement level.
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The Federal Food Drug and Cosmetic Act of 1938 enforces what?
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A required standard of container fill, minimum quality, identity for several foods and gave FDA authority over food and food ingredients.
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Title 9 deals with...
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Animals and animal products (FSIS)
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Title 21 deals with...
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Foods and drugs (FDA)
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An ______ becomes a law when the POTUS signs it.
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Act
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A ___________ is a rule or administrative code issued by governmental agencies that have the force of law.
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Statute
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A _________ is a collection of statutes and rules.
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Code
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A __________ is implemented to enforce statutes.
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Regulation
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A ___________is a regulation in its final form.
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Rule
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Stabilizers and thickeners include...
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Starch, pectin, gums, cellulose, gelatin
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Acidulants include...
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Malic acid, tartaric acid, citric acid, vinegar, phosphoric acid
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Akaline compounds are...
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Sodium hydroxide
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Leavening agents include...
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Baking powder (baking soda and cream of tartar)
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NONNUTRITIVE sweeteners include...
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aspartame, saccharin
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NUTRITIVE sweeteners include...
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Sucrose, lactose, fructose, maltose
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An example of an oxidizing agent is...
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Hydrogen peroxide
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Antimicrobial agents include...
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Sodium nitrite, sodium chloride, hydrogen peroxide, iodine
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Antioxidants include...
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BHA, BHT, ascorbic acid, tocopherols
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Curing agents include...
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Sodium nitrite
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Emulsifiers include...
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Lecithin
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Enzymes include...
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Pectinase, glucose oxidase, invertase
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The 1958 Amendment to FFDCA deals with the intended use of food additives, including those dealing with...
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...producing, manufacturing, packing, processing, transporting or holding food and any source of radiation for such use.
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The uses of food additives include...
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Maintaining product consistency, improving or maintaining nutritional value, maintaining palatability and wholesomeness, providing leavening or controlling acidity/alkalinity, and enhancing flavor or imparting desired color.
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____________ refers to the complete destruction of microorganisms.
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Sterilization.
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____________ sterilization means the pathogenic and toxin-producing organisms are destroyed (and most spoilage ones).
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Commercial.
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_____________ is a lighter heat treatment intended to destroy organisms of public health concern and extend shelf life.
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Pasteurization.
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Acetic, benzoic, lactic and citric are common forms of what?
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Acids
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High-acids food have a pH of less than...
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4.6
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The control of pH by the addition of acidulants is effective and is sometimes called...
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Pickling.
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______ ___________ refers to the manner in which heat energy is transferred from a source to food particles in a container.
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Heat transfer.
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____________ involves heat transfer through a material due to molecular movement.
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Conduction.
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____________ involves heat transfer through movement of heated fluid from hot region to cold.
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Convection.
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D Values refer to ___________ __________ ______, or the time it takes to reduce bacterial numbers by 90% at a specific temperature.
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Decimal reduction time
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___ _________ is the generous margin of safety to reduce 1012 organisms to one (or one can in one trillion would be positive).
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12D concept
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___________ ________ _______ refers to the percentage of organisms killed per minute at a particular temperature.
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Thermal Death Time (TDT)
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__________ is the heating of fatty meat scraps with water.
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Rendering.
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__________ is the mechanical squeezing of oil from oilseeds.
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Pressing.
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__________ __________ is the separation of oil from cracked seeds using nontoxic solvents (hexane).
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Solvent extraction.
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_________ ___________ is a measure of the degree of unsaturation of the fat or oil/number of grams of iodine that are absorbed by 100 grams of fat, and is an example of ___________ testing of fats.
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Iodine value/Chemical.
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___________ ___________ is a measure of lipid oxidation that also uses iodine in the test, and is an example of ___________ testing of fats..
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Peroxide value/Chemical.
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___________ ___________ is a measure of free fatty acids in oil and relates to hydrolytic rancidity, and is an example of ___________ testing of fats.
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Acid value/Chemical.
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___________ value is a measure of the average molecular weight of the fatty acids in a fat, and is an example of ___________ testing of fats.
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Saponification/Physical.
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___________ ___________ is the temperature at which smoke emanates from the surface of a lipid heated under standard condition, and is an example of ___________ testing of fats.
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Smoke point/Physical.
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The main sources of sugar are ___________ and ___________.
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Sugarcane/sugar beets
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___________ ___________ is derived in a two stage process from sugarcane, extraction of cane juice and preparation of cane syrup for concentration, crystallization and drying, and refining and production of granulated sugar by clarification, decolorization, and recrystallization.
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Cane sugar.
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___________ water is inteded for human consumption.
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Potable.
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Bottled water has several categories...
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Distilled, mineral, purified, and sparkling.
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___________ ___________ is vital.
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Water quality.
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The processing of wheat flour includes...
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Break, sift, separate, reduce, bleach and age.
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___________ ___________ is associated with higher protein content and more elastic properties for breadmaking.
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Strong gluten.
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___________ ___________ is lower in protein and less elastic for cakes and biscuits.
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Weak gluten.
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Bread is the product of baking doughs from a mixture of ___________, ___________, ___________ and ___________.
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Flour, water, salt, and yeast.
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A typical flour-to-water ratio is...
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3:1.
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You know you have ___________ bread when unmixed dough areas won't rise properly.
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Undermixed.
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___________ makes a dough with reduced elastic properties.
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Overmixing.
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___________ ___________ are cooked and dried alimentary pastes.
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Pasta products.
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___________ is used and is from durum wheat.
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Semolina.
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___________ are plants or plant parts served either raw or cooked as part of a main course.
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Vegetables.
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___________ are edible, sweet fleshy seed-bearing ovaries of flowering parts.
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Fruits.
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A ___________ is a fruit that is not sweet and is used as a main course, like a tomato.
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Vegetable-fruit.
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___________ is the collecting of fruits and vegetables at the time of peak quality and depends on the species and intended use of the product.
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Harvesting.
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___________ fruits and vegetables continue to ripen after harvest and have increased respiration just before full ripening, like a banana.
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Climacteric.
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___________ varieties have peak respiration prior to harvest, like a strawberry.
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Nonclimacteric.
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___________ represents the stage when fruit is picked at or just before ripeness.
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Maturity.
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___________ refers to the transformation from an immature stage to one that is palatable.
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Ripening.
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___________ is the biological oxidation of organic molecules to produce energy, CO2 and H20.
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Respiration.
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___________ is moisture loss through pores.
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Transpiration.
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___________ is a mild heat treatment used to inactivate enzymes like polyphenol oxidase, pectinase and peroxidase.
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Blanching.
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___________ ___________ ___________ (MAP) has been developed using special barrier films and carefully selected gases.
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Modified atmosphere packaging.
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___________ processed vegetables do not contain preservatives and have not gone through any heat or chemical treatment.
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Minimally.
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Products go into ___________ ___________ containers capable of maintaining commercial sterility without refrigeration.
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Hermetically sealed.
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High acid products are processed at ___ 'F and low acid products are processed at ___ 'F.
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200/250.
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___________ involves adding acetic acid (vinegar), salt, sugar or alcohol for preservation.
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Pickling.
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___________ is one of the oldest forms of preservation.
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Drying.
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The ___________ method involves two main steps, with an alternative process of solvent extraction.
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Expansion/expeller.
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___________ processing involves cleaning, fermenting and drying, shelling and roasting, separating, solidifying and pressing, and grinding.
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Chocolate.
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