Science Flashcard

Front

Which of the following measures the amount of free water NOT chemically bound in a food? pH level, Water activity, Osmosis, Calories

Back

Water activity

Front

Which of the following is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts or bacteria under anaerobic conditions? Nonenzymatic browning, Leavening, Fermentation, Boiling

Back

Fermentation

Front

In the reaction between hydrochloric acid and sodium hydroxide, which common substance is formed as the salt of the acid-base reaction?

Back

NaCl

Front

Which of the following is a mixture of two or more immiscible liquids? Concentration, Emulsion, Colloid, Supersaturated solution

Back

Emulsion

Front

Which of the following is NOT an example of an emulsion? Mayonnaise, Milk, Vinegar, Salad dressing

Back

Vinegar

Front

Which of the following are proteins which act as catalysts to help complex reactions occur? Inhibitors, Substrates, Enzymes, Carbohydrates

Back

Enzymes

Front

Which of the following is NOT true of caramelization? Results in a nutty flavor, Causes green color formation, Oxidizes sugar, Causes brown color formation

Back

Causes green color formation

Front

The acronym GRAS stands for which of the following? Generally Required to be Safe, Generally Recognized as Safe, Genuinely Required to be Safe, Genuinely Recognized as Safe

Back

Generally Recognized as Safe

Front

Which of the following describes when the outermost portion of a food is dried while the interior remains moist? Case hardening, Freezer burn, Cold shortening, Fat caps

Back

Case hardening

Front

Which of the following is a packaging technique which injects a blend of components to extend product shelf life?
Options: Vacuum packaging, Modified atmosphere packaging, Shrink wrapping, Overwrap packaging

Back

Modified atmosphere packaging