Food Science

Front 1

Which gas stimulates ripening in Bananas?

Back 1

Ethylene

Front 2

What is a food not preserved by fermentation?

Back 2

Whole Milk

Front 3

The four P's of marketing are:

Back 3

Product, Place, Promotion, & Price

Front 4

Essential amino acids are:

Back 4

Acquired only from dietary sources.

Front 5

What is GMP?

Back 5

Good Manufacturing Practices

Front 6

Premium ice creams contain what percentage of fat?

Back 6

15-17%

Front 7

Yogurt is made with:

Back 7

Bacteria

Front 8

What would make cookies chewier?

Back 8

Freezing and dethawing the batter before baking.

Front 9

The first food product to use modern biotechnology is:

Back 9

Tomato

Front 10

FSIS stands for:

Back 10

Food Safety and Inspection Service

Front 11

Milk undergoes _______which breaks fat globules so they are smaller and more uniform in size.

Back 11

homogenization

Front 12

The pH scale is a mathematical scale where the concentration of hydrogen ions in a solution is expressed as a number from 0-___ to indicate acidity.

Back 12

14

Front 13

Food components such as fat that do not dissolve in water are considered ______.

Back 13

Insoluble

Front 14

Which agency regulates water safety?

Back 14

EPA

Front 15

What does calorie mean?

Back 15

A measure of food energy

Front 16

Sucrose or table sugar is a ______.

Back 16

simple sugar

Front 17

Which form of sugar has the highest relative sweetness?

Back 17

Fuctose

Front 18

When pancakes are cooked on a griddle, the griddle transfers heat to the pancake batter by:

Back 18

Conduction

Front 19

For safety, maintain the internal temperature of foods that will be served hot at or above:

Back 19

140 degrees

Front 20

Oil and water separate when mixed together due to the ________portions of fatty acids in oil.

Back 20

hydrophobic