_____________ any substance a food producer intentionally adds to a food for a specific purpose.

_____________ contains substances such as spices, natural seasonings, and flavorings that are considered safe for human consumption and not regulated as additives.

What does the "GRAS" stand for in GRAS List?

What does the FDA stand for?

__________ is adding nutrients that are not normally found in food.

Milk is fortified with vitamin D. Vitamin A is added to margarine, and vitamin C is added to many juice beverages.

Nutrients that are lost in processing are returned to the food with the process called ____________.

_________ involves adding nutrients lost in processing like restoration. However they add more nutrients that existed in the food before processing.

_________ is a process that adds nutrients to a food with a low nutrient/calorie ratio so the food can replace a nutritionally balanced meal.

(Like nutrified bars or meal replacement shakes)

Researchers recently discovered that folic acid is needed to prevent birth defects of the nervous system. Since getting the recommended amount of folic acid from food is difficult bread, pasta, & grain are now ________ with this B vitamin.

An enlargement of the thyroid gland cause by a lack of iodine.

______ is a salt and an anti-oxidant that is used to cure meats like ham, bacon and hot dogs

_______________ to ban food additives which are found to cause or induce cancer in humans or animals as indicated by testing.

Commonly used for fermentation in the vinegar making process.

Found naturally in a particular environment.

A multistage process releases energy from glucose when the glucose molecule in the cell is taken apart.

Process of using heat treatment to destroy bacteria.

Single cells of microscopic size that cannot be seen by the human eye but can be studied through a microscope.

Commonly used to ferment food in order to produce pickles, saurkrout, etc.

Chemical reaction which must take place in the presence of air or oxygen

Respiration that occurs without oxygen.

Another name for microorganisms.

Can occur in the absence of oxygen.

A water and salt mixture that contains large amounts of salt.

__________ is the process of using heat treatment to destroy bacteria

Many nuts, seeds, and grains have a hard coating that can't be digested. Through ____________________, these coatings can be broken down.

What is the chemical compound sodium bicarbonate?

What is a leavening compound that contains baking soda?

What baking powder releases CO2?

What baking powder contains two acids?

What is a biological reaction that slowly splits complex organic compounds into similar substances?

What are made with a nearly equal ration of flour to liquid?

What needs no time to rise?

A biological reaction that slowly splits complex organic compounds into simpler substances

________ are made with nearly an equal ratio of flour to liquid, usually water.

________ of such consistency as to drop from a bowl or spoon without running usually made in a proportion of two parts flour to one part liquid

The purpose of ________ any dough is to develop gluten, and incorporate micro bubbles into the mass of the dough which will inflate during proofing and baking.

________ produces carbon dioxide, which leavens many breads. If the gas production is poor the result will be disappointing.

A dense cluster of molecules or ions, often one phase of colloidal dispersion

The substance distributed in a colloidal dispersion

increase the concentration of (a solution) beyond saturation point.

A substance that prevents the breakdown of emulsions, especially in foods

A ratio of solute to solvent

The ability to see the path of light as it passes through a colloidal dispersion.

A solution that contains all the solute that can be dissolved at a given temperature.

Able to dissolve additional solute at a given temperature

A mixture of two Liquids containing droplets that don't normally blend with each other.

A substance composed of large molecules that are polar at one end and nonpolar at the other , allowing them to hold together molecules of different substances.

Breaking up and evenly distributing fat globules to stabilize a colloidal dispersion

A naturally occurring emulsifier that is related to fats

heterogeneous system which is made up of Dispersed phase and Dispersion medium.

A colloidal dispersion in which immiscible phases are stabilized by an emulsifier

The substance that spreads and holds another substance in a colloidal dispersion

Solution contains less solute than can be dissolved in it at a given temperature is called ____________?

A solution that contains all the solute that can be dissolved at a given temperature is call ____________?

___________ affects the loss of vitamins and minerals when cooking vegetables.

group or dense cluster of ions or molecules

a homogeneous blend of particles suspended in a liquid.

When a light beam passes through a colloidal dispersion, you can see the path of light. The dispersed particles are large enough to scatter, or deflect visible light. This is known as the __________.

The measure of the amount of a substance in a given unit of volume.

if you dissolve more solute in a heated solution and then cool it, what occurs?

Scientists improve agricultural products by enhancing or eliminating traits that a plant or animal inherits through

Which of the following processes does matter and energy transfer between organisms and food?

A system wide approach which controls pests with nonchemical deterrents is called

What do scientists enhance or eliminate in a plant or animal to improve agricultural products through biotechnology?

Which branch of science is MOST often used in food science?

Which BEST describes speeding up generational changes by altering the organism’s genetic material?

Which would be MOST responsible for monitoring processing to ensure standards are met?

Which practice is central to sustainable agriculture?

Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering

The __________ in chili peppers make them hot. Some research shows it may also interfere with cancer development.

Which of the following nutrients contains the least calories per gram?

A food preservation process whereby bacteria converts sugars to acids or alcohol that protects the food from spoilage is ________________.

The casein clumps that separate from the liquid when milk coagulates

To cause a solid substance to separate from a solution

The protein found in the liquid that remains after fat and casein have been removed from milk

The addition of a nutrient to a food during processing as in adding vitamin D to milk

An aggregation or cluster of molecules often found in colloidal dispersions

Adding the starter culture to milk during the fermentation process that produces different cultured milk products

The inability to digest milk due to the the absence of the enzyme lactase in the intestines

The solid remaining when water is removed to make dry milk

The time a food can be stored before deteriorating

A protein that makes up about 80 percent of milk protein

The time need to bacteria to grow and ferment the milk during the process of culturing milk to make various products

A vegetable gum added to evaporated milk before processing to stabilize the casein proteins

Milk that is extra rich in emulsified fat droplets

A controlled bacteria population that is added to milk in order to start the fermentation process

A process in which some of the fat droplets come together in larger clusters that rise and float to the top of the milk

Cheese maturation or affinage, is a process in cheesemaking.