WorksheetsFinal Exam - Food Chemistry
Total questions: 44
Worksheet time: 1hrs 8mins
Refers to those qualities of food that can be felt with the fingers, tongue, palate, or teeth.
(a)
Often used as standard for testing bitterness
Quinoline
Pyridine
Quinine
Pyrrolidine
Enumeration:
6 Important Considerations in Product Development
These coenzymes are synthesized from common metabolites such as ATP.
(a)
These additives are used in fortifying or enriching foods
Sensory Agents
Processing Additives
Preservatives
Nutritional Additives
Enumeration:
4 General Classifications of Additives
A feeling-related phenomenon often confused with bitterness.
(a)
This functional class of enzymes catalyzes the structural shifts present in a molecule, thus causing change in the shape of the molecule.
Lyases
Isomerases
Transferases
Ligases
Enumeration:
7 Principles of HACCP
A part of quality management focused on providing confidence that quality requirements will be fulfilled.
(a)
Essential Mineral that helps promotes normal function of the thyroid gland.
Sodium
Iodine
Magnesium
Phosphorus
Enumeration:
3 Ashing Analyses
It may happen when food that is contaminated with harmful bacteria, parasites, viruses, or toxins is consumed.
(a)
Probably the oldest known anti-microbial agent.
Sulfur Dioxide
Acetic Acid
Sulfites
Sodium Chloride
Material consisting essentially of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes, and to furnish energy.
(a)
These are all part of the 5 P’s of GMP EXCEPT:
Properties
Processes
Procedure
Premises
The inorganic residue after the water and organic matter has been removed by heating in the presence of oxidizing agents.
(a)
For a “Good Source” Claim, a food would have to contain how many percent of DRV or RDI per serving?
30 – 39 %
20 – 29 %
10 – 19 %
1 – 9 %
It encompasses all highly reactive oxygen-containing molecules and free radicals.
(a)
How many minerals are required on the food label?
Only 1 mineral
Only 2 minerals
Only 3 minerals
None
A system for ensuring that product are consistently produced and controlled according to quality standards.
(a)
These enzymes are produced by the body to perform various complex biochemical processes.
Food Enzymes
Catabolic Enzymes
Metabolic Enzymes
Digestive Enzymes
This inorganic food color is permitted in chewing gum.
(a)
These colors are made by combining dyes with alumina to form insoluble colorants
FD and C Dyes
FD and C Water
FD and C Lakes
FD and C Oils
Refers to the work a business conducts for the innovation, introduction, and improvement of its products and procedures.
(a)
This specific enzyme can be found in small intestine and breaks proteins down into amino acids.
Trypsin
Helicase
Lipases
Lactase
Food additives that help increase the volume of food without major changes to its available energy.
(a)
It is the energy required to disintegrate a semi-solid food.
Brittleness
Cohesiveness
Hardness
Gumminess
A reaction between a nitrogen containing compound and a reducing sugar.
(a)
A product category that establishes basic architecture for a next generation of product or process.
Breakthrough Product
Incremental Product
Related Product
Platform Product
A QA method which applies quantitative methods as basis for continuous improvement.
(a)
These are Examples of Spices Except:
Basil
Ginger
Pepper
Nutmeg
They are capable of attacking the healthy cells of the body.
(a)
These are additives that improve appearance and can protect food.
Glazing Agents
Bulking Agents
Gelling Agents
Raising Agents
It is an estimate by JECFA of the amount of food additive, expressed on a body weight basis that can be ingested daily over a lifetime without appreciable health risk.
(a)
This essential mineral can be used to lower water activity in foods.
Magnesium
Sodium
Potassium
Calcium
Gives a general idea of how much of a vitamin or mineral one serving of the food contributes to the total dairy requirement.
(a)
Describes requirements for a food safety management system and sets out what requirements an organization must meet to demonstrate it can control food safety hazards.
FSSC 22000
ISO 22000
PAS 220
BRC
Measured in units which indicate the rate of reaction catalyzed by an enzyme.
(a)
These additives stop food from becoming rancid.
Antioxidants
Preservatives
Sweeteners
Emulsifiers
Written procedures developed and implemented in a facility to prevent direct contamination or adulteration of the products.
(a)
The following are all possible risks of Food Adulteration EXCEPT:
Food Impurity
Food Contamination
Allergens
Food Improvement
It can be biological, chemical, or physical in nature that make a food product unfit for consumption.
(a)
These spices all have high levels of Flavonoids Except:
Ginger
Wormwood
Cinnamon
Sage
