A food scientist is analyzing multiple published research studies to determine which ingredient would provide the best functionality for a product. When the results of several individual studies are pooled to yield an over all conclusion, it is called _______

Food products formulated to have a pH < 4.6 will inhibit toxin production by _______.

Oils high in polyunsaturated fatty acids _____ than oils high in monounsaturated fatty acids

_____ is bright orange in color and found in foods from plant sources 

To chocolate from settling out of milk,_____ is added 

A ____ is a dye, pigment or other substance, which is capable of imparting color when added or applied to a food

_______ contributes(s) to bitter flavors in tea and coffee.

The grans list is continually under constant revision. Fda recommends class 5 ingredients ___.

High levels of mercury in fish is considered a ____ hazard 

It is the responsibility of the _____ to ensure that all ingredients used are food-grade purity and and comply with specifications and limitations in all applicable authorizations 

What is a real statement?

An iridescent look on the surface of slices meat means ______.

A ______ like compound made of short- and long-chained acid triglyceride molecules is known by the acronym SALATRIM

Microbes that require high salt concentrations to fusion are called ______ and are used to make bean cakes in Asia.

Gluten is a protein made up of ______ that provides texture to bread.

When analyzing product texture, _____refers to how well one part of a food slides past another without breaking.

The complete destruction of all microbes in food processing is completed through ______.

The temperature rage in which most bacteria can grow, also known as the danger zone, is defined by the FDA as ______.

A food processor is using water as part of a product formulation. GMPS require that this water be suitable or safe for drinking. This is also known as _______water.

Food scientists recently developed a MRE pizza having at least a three year shelf life for the military. What does MRE mean?

In the baking industry, proteases ______ gluten, enabling dough to rise faster.

The process of piercing meat with needles or sharp blades to break up muscle fibers is called ______.

Ground beef turns from a bright cherry red to brown or _____ due to prolonged exposure to oxygen. 

Which of the following sugars is not an example of a monosaccharide?

Milk chocolate must contain at least _______ cocoa liquor.

Which of the following is an example of a non-Newtonian fluid? 

To carry out certain provisions of the _____, food facilities that manufacturer, process, pack, or hold food are required to be registered

The functionality of carrageenan in a gummy bear is to provide ________.

______ are poisonous substances produced by certain molds found primarily on grain and nut crops, but may also be in celery, grape juice, and apples.

_____ are (is) commonly used in soft drinks to stop the growth of yeast and bacteria.

A small amount of gelatin may be added to beer and processed apple juice to complex with _____ that can cloud these beverages; the complex is then filtered out.

The reaction between proteins and carbohydrates that causes food to brown is called _______.

Foodborne illness may occur if a plant employee is a carrier of ______, a predominant bacterial species normally present on the skin.

When a company sanitizes equipment or a processing area, they are _______.

A company is formulating a new food product labeled as low fat. This means ___________.

Which of the following is not a true statement?

Food product dating is _________.

Which of the following is not a true statement?

Prior to 1991, ______ solder was commonly used to seal the seams on tin cans for food.

The measure of water vapor in air, also known as ________, affects the storage shelf life of perishable foods.

Which of these sugars does not form crystals allowing is to be blown and spun into sugar creations?

Heat sensitive products such as milk, eggs, and protein powders are usually dried using ____ drying to reduce nonenzymatic browning and caramelization of the finished product.

The USDA FSIS ensures that ______ is wholesome, safe, and properly labeled.

Packaging materials for food products are regulated by the ____.

Prions from cattle are believed to be responsible for a rare disease called _____ in humans.

The ________ is a handbook available through the FDA that provides current information about the major known agents that cause foodborne illness.

_______ conditions are necessary for a foam to remain stable.

___________ aid(s) in the extraction of oil from olives.

Eggs labeled “free-range” means that the eggs were produced from chickens that were raised _______.