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119 Cards in this Set
- Front
- Back
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Molecules capable of evaporating like a gas into the air.
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Volatile molecules
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relating to the sense of smell
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olfactory
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relating to the sense of taste
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gustatory
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the combined sense of taste odor and mouthfeel
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flavor
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describes a foods firmness or thickness
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consistency
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a sensory phenomenon characterized by a dry puckery feeling in the mouth
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Astringency
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the ability to feel a foods chemical properties (ex) cool mints or hot chili peppers
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chemethesis
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diet planning tool that groups foods together based on nutrient and calorie content and then specifies the amount of servings a person should have based on their recommended calorie intake
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food group plan
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compound that inhibits oxidation which can cause deterioration and rancidity
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antioxidant
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food or beverage that imparts physiological benefits that enhance overall health, prevents or treats a disease or condition and or improves physical /mental performance
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functional food
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summary sheet describing substance in terms of name (common and specific) chemical constituents functional uses dosage side effects drug interactions and references
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Monograph
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A field of sutdy focusing on geneticaly determined biochemical pathways linking specific dietary substances with health and disease
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nutrigenomics
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ideas customs skills and art of a group of people in a given period of civilization
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culture
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From Hebrew, food that is "fit, right, proper" to be eaten according to jewish dietary laws
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Kosher
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An arabic word meaning permissible usually refers to permissible foods under islamic law
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Halal
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Previously called genetic engineering this term describes the alteration of a gene in a bacterium plant or animal for the purpose of changing one or more of its characteristics
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biotechnology
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plants animals or micororganisms that have had their genes altered through genetic engineering using the application of rDNA
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GMO's
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a unit of genetic info in the chromosome
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gene
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evualations of food quality based on sensory characteristics and personal preferences as perceived by the 5 senses
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sensory subjective tests
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evualations of food quality that rely on the numbers generated by lab instruments that are used ot quantify the physical and chemical differences in foods
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Objective tests
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A measurement of 3 dimensional space that is often used to measure liquids
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volume
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the concentration of matter measured by the amount of mass per unit volume. objects with a higher density weigh more for their size
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density
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the resistance of a fluid to flowing freely caused by the friction of a surface
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viscosity
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basic building blocks of matter; individual elements found on periodic table
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atoms
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a unit composed of one or more types of atoms held together by chemical bonds
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molecule
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substance whose molecules consist of unlike atoms
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compound
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food components that nourish the body to provide growth maintenance and repair
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nutrients
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a metric unit of weight. one gram is equal to the weight of 1 cubic centimenter or mL of water
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gram
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amount of heat required to raise temp of 1 gram 1 degree celsius
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specific heat
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freezing point
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temp at which a liquid changes to a solid
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the temp at which a substance converts from liquid to solid state
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heat of solidification
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solid, liquid, or gas compound dissolved in another substance
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solute
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the temp at which a solid changes to liquid state
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melting point
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the amount of energy in kcal per gram absorbed or emitted as a substance undergoes a change in state (liquid/solid/gas)
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latent heat
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the temp at which a heated liquid begins to boil and changes to a gas
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boiling point
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the amount of heat required to convert a liquid to a gas
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heat of vaporization
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to seperate a neutral molecule into electrically charged ions
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ionize
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an electrically charged ion in a solution
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electrolyte
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measures the degree of acidity or alkalinity of a substance, with 1 being the most acidic, 14 the most alkaline and 7 neutral
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pH scale
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a chemical reaction in which water (hydro) breaks (lysis) a chemical bond in another sunstance splitting it into 2 or more new substances
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hydrolysis
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substance usually a liquid in which another substance is disolved
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solvent
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the ability of one substance to blend uniformly with anohter
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solubility
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a completely homogeneous mixture of a solute usually a solid disolved in a solvent usually a liquid
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solution
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to seperate or settle out of solution
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precipitate
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a procedure in which pure liquid is obtained from a solution by boiling condensation and collection of the condensed liquid in a separate container
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distillation
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a solution of holding the max amount of a dissolved solute at room temperature
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saturated solution
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a solvent containing particles thatare too large to go into solution but not large enough to precipitate out
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coloidal dispersion
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a mixture in which particles too large to go into solution remain suspended in the solvent
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suspension
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measures the degree of acidity or alkalinity of a substance, with 1 being the most acidic, 14 the most alkaline and 7 neutral
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pH scale
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a chemical reaction in which water (hydro) breaks (lysis) a chemical bond in another sunstance splitting it into 2 or more new substances
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hydrolysis
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substance usually a liquid in which another substance is disolved
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solvent
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the ability of one substance to blend uniformly with anohter
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solubility
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a completely homogeneous mixture of a solute usually a solid disolved in a solvent usually a liquid
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solution
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to seperate or settle out of solution
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precipitate
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a procedure in which pure liquid is obtained from a solution by boiling condensation and collection of the condensed liquid in a separate container
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distillation
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a solution of holding the max amount of a dissolved solute at room temperature
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saturated solution
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a solvent containing particles thatare too large to go into solution but not large enough to precipitate out
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coloidal dispersion
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a mixture in which particles too large to go into solution remain suspended in the solvent
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suspension
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a liquid dispersed in another liquid with which it is usually immiscible (incapable of being mixed)
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emulsion
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a partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidification
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flocculation
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plant or animal organism that can only be observed under the microscope ex) bacteria mold yeast virus or animal parasite
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microorganism
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measures the amount of available free water in foods. water activity ranges from 0 to the highest value of 1.00 which is pure water
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water activity
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the movement of a solvent through a semipermeable membrane to the side with the higher solute concentration equalizing solute concentration on both sides of the membrane
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osmosis
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the pressure or pull that develops when 2 solutions of different solute concentration are on either side of a permeable membrane
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osmotic pressure
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a protein that catalyzes or causes a chemical reaction without itself being altered in the process
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enzyme
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the undigested portion of carbs remaining in a food sample after exposure to digestive enzymes
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dietary fiber
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an intestional disorder characterized by pockets forming out from the digestive tract especially the colon
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diverticulosis
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a chemical term to describe an aromatic circular ring attached to one or more hydroyl groups
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phenolic
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the ratio of polyunsaturated fats to saturated fats. the higher the p/s ratio the more polyunsaturated fats the food contains
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p/s ratio
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nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs
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essential nutrients
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a compound that possesses both water loving and water fearing properties so that it disperses in either water or oil
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emulsifier
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a term describing "water fearing" or non water soluble substances
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hydrophobic
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a term describing "water loving" or non water soluble substances
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hydrophilic
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a digestive juice made by the liver from cholesterol and stored in the gall bladder
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bile
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naturally occurring substances in plants that help block absorption of cholesterol from digestive tract
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plant stanol esters
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a protein usualy from animal sources tat contains all the essential amion acids in sufficient amounts for the bodys maintenance and growth
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complete protein
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a protein usually from plant sources that does not provide all the essential amino acids
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incomplete protein
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2 incomplete protein foods each of which supplies the amino acids missing in the other combined to yeild a complete protein profile
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protein complementation
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the chemical bond between two amino acids
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peptide bond
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the irreversible process in which the structure of a protein is disrupted resulting in partial or complete loss of function
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denaturation
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the clotting or precipitation of protein in a liquid into a semisolid compound
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coagulation
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a substance that is acted upon such as by an enzyme
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substrate
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a reaction in which an enzyme acts on a phenolic compound in the presence of oxygen to produce brown colored products
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enzymatic browning
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the reaction between a sugar and a protein resulting in the formation of brown complexes
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maillard reaction
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capable of acting chemically as either acid or base
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amphoteric
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foods that have had certain nutrients which were lost through processing added back to levels established by federal standards
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enriched
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foods that have had nutrients added that were not present in the original food
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fortified
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a compound that inhibits oxidation which can cause deterioration and rancidity
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antioxidant
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an unstable molecule that is extremely reactive and that can damage cells
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free radical
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defined by the CDC as the occurrence of two or more cases of a simular illness resulting from the ingestion of a common food
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Outbreak
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An illness transmitted to humans by food.
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foodborne illness
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one celled microorganisms abuntant in the air soil water and/or organic matter
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bacteria
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causing or capable of causing disease
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pathogenic
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an illness resulting from ingestion of food containing large numbers of living bacteria or other microorganisms
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food infection
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an illness resulting from ingestion of food containing a toxin
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food intoxication
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a fungus that produces a furry growth on organic matter
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mold
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cottony fuzzy growth of molds
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bloom
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a toxin produced by a mold
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mycotoxin
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an ifectious microorganism consisting of RNA or DNA that reproduces only in living cells
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virus
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an organism that lives on or within another organism at the hosts expens without any useful return
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parasite
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an infectious protein particle that does not contain DNA or RNA
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prion
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the transfer of bacteria or other microorganisms from one food to another
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cross contamination
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A set of regulations codes and guidelines for the manufacture of food products drugs medical devices diagnostic products and active pharmaceutical ingredients
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current good manufacturing practices (cGMPs)
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the temp range- condsidered to be 40 F- 140 F by the USDA for consumers and 41-135 according to the FDA food code for retailers- that is ideal for bacterial growth
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temperature danger zone
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encapsulated dormant form assumed by some microorganisms that is resistant to environmental factors that would normally result in its death
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spore
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a sink divided int 3 sections the first for soaking and washing the second for rinsing and the thrird for sanitizing
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three compartment sink
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Hazard Analysis and Critical Control Point System a systematized approach to preventing foodborne illness during the production and preparation of food
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HACCP
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a point in the HACCP process that must be controlled to ensure the safety of the food
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critical control point
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method of cooking in which heat is transferred by water any water based liquid or steam
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moist heat preparation
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to partially boil but not fully cook a food
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parboil
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to dip a food briefly into boiling water
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blanch
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a method of cooking in which heat is transferred by air radiation fat or metal
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dry heat preparation
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to brown the surface of meat by brief exposure to high heat
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sear
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the transfer of heat from one substance to another that it is contacting
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conduction
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the transfer of heat by moving air or liquid (water/fat) currents through and or around food
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convection
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the transfer of heat energy in the form of waves of particles moving outward from their source
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radiation
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the transfer of heat energy to a neighboring material without contact
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induction
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energy associated with motion
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kinetic energy
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to cut food lengthwise into very thin stick like shapes
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julienne
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