Food Science and Safety Basics

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Questions and Answers

What process involves the heat treatment that destroys pathogenic microorganisms in milk?

Evaporation

Crystallization

Homogenization

Pasteurization (correct)

Which of the following is a characteristic of fermented milk?

It has lactic acid intentionally added. (correct)

It undergoes heat stabilization of protein.

It contains added vegetable oil.

It is usually entirely made from whole milk.

Which process is aimed at evenly distributing fat globules throughout milk?

Pasteurization

Evaporation

Homogenization (correct)

Canning

Flavored milk typically has which of the following added?

Flavorings (B) Signup and view all the answers

What is a primary reason for standardizing fat content in milk?

To comply with medical sanitation standards (A) Signup and view all the answers

What does food science primarily study?

The chemical, physical, and microbiological nature of foods. (D) Signup and view all the answers

Which of the following best defines food security?

When all people have sufficient, safe, and nutritious food. (D) Signup and view all the answers

Which aspect is NOT a focus area of food science?

Personal health and fitness coaching. (B) Signup and view all the answers

What is one of the components of food insecurity?

Inability to acquire acceptable foods. (B) Signup and view all the answers

Which of the following statements is true regarding the agricultural green revolution?

It was initiated to improve food security through agricultural advancements. (D) Signup and view all the answers

What is the physiological role of food?

Building and repairing tissues and regulating bodily processes. (A) Signup and view all the answers

What is NOT a characteristic of food security?

Access to food only during specific seasons. (C) Signup and view all the answers

What is the significance of ambient temperature in food science?

It is crucial for understanding food processing and safety. (D) Signup and view all the answers

What does the 'Best By' or 'Best if used by' date indicate?

The date when the food will be at its best flavor (D) Signup and view all the answers

Which type of milk is primarily sourced from carabaos in the Philippines?

Carabao milk (B) Signup and view all the answers

What is the primary protein found in milk?

Casein (D) Signup and view all the answers

What does the 'Use By' or 'Expiration' date signify?

The last date for peak quality (A) Signup and view all the answers

What type of date is the 'Packing/Manufacturing' date?

Tracking date for manufacturers (C) Signup and view all the answers

What is whey in relation to milk?

The liquid remaining after cheese production (A) Signup and view all the answers

Which of the following is NOT a source of milk mentioned?

Goat (D) Signup and view all the answers

What is a common misconception about the 'Sell By' date?

It indicates food safety. (A) Signup and view all the answers

What is the primary function of prebiotics?

They are non-digestible carbohydrates that serve as food for probiotics. (D) Signup and view all the answers

Which of the following foods is a source of saponins, known for reducing cancer risk?

Beans (D) Signup and view all the answers

What characterizes probiotics?

They are live microorganisms that can be beneficial to health. (C) Signup and view all the answers

Which of the following statements is true regarding food quality?

Food quality encompasses various attributes that influence acceptability. (D) Signup and view all the answers

What distinguishes pectins in relation to health benefits?

They protect against diabetes. (C) Signup and view all the answers

Which characteristic best describes prebiotic powder?

It can survive heat, cold, and acid. (C) Signup and view all the answers

Which of the following describes processed foods in relation to prebiotics?

Prebiotics should come from certified organic sources. (B) Signup and view all the answers

What is the vulnerability of probiotics noted in the content?

They can be killed over time due to fragility. (A) Signup and view all the answers

What is the primary protein found in milk that plays a crucial role in cheese-making?

Casein (B) Signup and view all the answers

What is buttermilk primarily derived from?

Liquid byproduct of butter-making (B) Signup and view all the answers

Which method is suggested to prevent curdling of milk?

Gradually adding Acid (C) Signup and view all the answers

What is reconstituted milk?

Milk made by adding water to dried or condensed milk (D) Signup and view all the answers

Which of the following is a characteristic of cultured milk products?

They are always fermented (B) Signup and view all the answers

What occurs during the Maillard Browning Reaction in evaporated milk?

Change in color due to protein interactions (D) Signup and view all the answers

What is the effect of heat on milk proteins during cooking?

Can create coagulation of protein (A) Signup and view all the answers

Which statement about malted milk is true?

It is made from a cereal-based drink mix (C) Signup and view all the answers

What does the triangle test require panelists to do?

Taste three samples and identify the different one (A) Signup and view all the answers

Which test requires panelists to identify a sample that is identical to a given reference sample?

Duo-trio Test (B) Signup and view all the answers

What type of sugars are monosaccharides classified as?

Simple sugars (A) Signup and view all the answers

What is the formula for glucose?

C6H12O6 (C) Signup and view all the answers

Which of the following is a characteristic of food intoxication?

Results from toxins released after ingestion (D) Signup and view all the answers

Galactose is primarily derived from which of the following?

Lactose (D) Signup and view all the answers

What is the primary source of table sugar in the Philippines?

Cane Sugar (D) Signup and view all the answers

What is blood glucose commonly referred to as?

Physiological sugar (A) Signup and view all the answers

What distinguishes the paired comparison test from the other tests?

It determines preference between two samples. (B) Signup and view all the answers

Fructose is commonly found in which of the following?

Fruits and honey (A) Signup and view all the answers

Study Notes

Basic Foods

Food Science is the study of the chemical, physical, and microbiological aspects of food, including transformations and properties.
Food safety, nutrition, product development, public policy, and sustainability are areas of focus.
Food is any organic or inorganic substance that nourishes the body, provides energy, and regulates bodily processes.
Food is also any article used as or component of food or drink, as defined by the FDA (Food and Drug Administration).
Food selection depends on its availability, cultural and religious attitudes, and emotional and economic considerations. Comfort food, gourmet food, and soul food represent diverse choices.
Food security exists when all people have access to sufficient, safe, nutritious food.
Food insecurity results from the unavailability, lack of access, and inadequate utilization of food.

Food in the Philippine Setting

The Philippines has a range of ambient temperatures (25°C–40°C).
Ensuring food security is a challenge in the country.
Agricultural practices have been impacted by the Green Revolution.

Sustainable Development Goals (SDGs)

The text lists 17 SDGs, including goals related to poverty, hunger, health, education, gender equality, water, energy, work, infrastructure, reduced inequalities, sustainable cities, responsible consumption, climate action, and partnerships.

Food Classification

Food can be classified by source (plants, animals).
It can also be classified according to level of manufacturing, or by location (comfort food, etc.).
Foods can also be classified by the concept of survival and health benefits.

Food Quality

Food quality is a composite of multiple criteria, including nutritional aspects, digestibility, and palatability.
Appearance, odor, taste, texture, and composite flavor contribute to the food's overall perception.

Sugar and Sugar Products

Sugar is a type of crystalline organic compound.
Monosaccharides are the simplest forms of sugars.
Polysaccharides are carbohydrates that are made up of multiple sugar molecules.
Various forms of sugar are available (e.g., granulated, lump, superfine).
Sugar has hygroscopic properties.
Various sugars are sourced from sugar cane or sugar beets.
Refined granulated sugar and its crystalline forms are common.

Manufacture of Sugar

Sugar is manufactured using a process that involves extraction, purification, evaporation, and crystallization
Different market forms such as crystalline, lump, and powdered exist.

Raw Brown Sugar/Sugar in Raw

It has a darker color and stickier consistency than other sugars.
There is some molasses or other natural sugar retained.

Palm Sugar and Coconut Palm Sugar

These are made from palm sap/tree and coconut flowers, respectively.
Some forms are granules, blocks or liquid, and varying degrees of color.

Other Forms of Sugar

Other forms include sorghum, maple, honey and other processed sugar from corn.

Functional Foods

Provide additional health benefits.
May help reduce disease risks and improve health.

Prebiotics, Probiotics, and Synbiotics

substances of special form fiber or carbohydrates
live active microorganisms intended
products that combine prebiotics and probiotics
exert beneficial effects on the digestive system.

Nutrigenetics and Nutrigenomics

study how our genes affect how our body reacts to food
study the relationship between genes and diet

Food Security

Exists when all people have sustained physical and economic access to adequate, safe, and nutritious food
Addresses dietary needs and food preferences for an active and healthy lifestyle.

Nutritional Quality

Food's quality is evaluated for its contents, including proteins, carbohydrates, water, fats, vitamins, and minerals.

Basic Function of Nutrients

protein, carbohydrate, and fat-rich foods, provide essential energy, nutrients, and other needed elements for building and regulating function.

Digestibility

Evaluates food completeness of digestion and absorption, and after-effect feelings.

Palatability

Used to evaluate food eating quality, appearance, odor, taste, texture, and flavor.

Foodborne Illness:

Caused by toxins from microorganisms or by the presence of toxins in the food itself.
Categories of food contaminations are differentiated by the source of pathogen.

Organic Foods

Produced using methods that avoid synthetic pesticides, herbicides, fertilizers, or artificial preservatives.

Natural Foods

Contains synthetic or artificial materials.

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Description

Explore the fundamental concepts of food science, including its chemical, physical, and microbiological aspects. This quiz covers key topics like food safety, nutrition, cultural influences on food selection, and food security, particularly in the Philippine context.