FSHN 214 Final Exam – Food Science and Human Nutrition – Comprehensive Review Notes
and Practice Material
Which is more accurate, Mass or Volume? - ANS ✔✔Mass is more accurate in volume
Why should we minimize the number of measurements? - ANS ✔✔So we are able to be more
accurate with said measurements
What is the purpose of heating food? - ANS ✔✔- To destroy microorganism --> increases food
safety
- change the molecular aspect of food to improve the texture, taste, aroma, and appearance
moist heating vs. Dry heating - ANS ✔✔MOIST: Heat transferred by water via steam, helps make
food more tender, and liquids contribute also to the development of organoleptic properties of
food
DRY: Heat transferred by air, radiation, metal, and fat, higher temperature than moist heat
preparations
Conduction - ANS ✔✔- energy transmits from molecules to the adjacent molecules
- must have direct contact between heat sources and object
EX. stir frying vegetables in a pan
Convection - ANS ✔✔- transfer of heat by the circulation of currents of hot air or liquid resulting
from the change of density when heated
- hot rises, cold flows down
EX. deep frying
Radiation - ANS ✔✔- energy transfer as electromagnetic waves or rays
,- no direct contact between heat source and object
- the further away an object from the source of radiant energy, the less it is heated
EX. Toaster and heating marshmallows
Microwave's method with radiation: - ANS ✔✔- electric field - water molecules want to align
with it
- stirrer of microwaves
-oscillation of water molecules --> heat
- food not exposed to the heat - heat is generated in the food
- incorporates both dry and moist heat methods
Refrigeration - ANS ✔✔- decrease temperature of the product to limit chemical and biological
reactions
- Temperature = circa 4 degrees C
-storage time depends on the type of food
Freezing - ANS ✔✔- transition from liquid water to solid crystals
- SLOW freezing: crystal intercellular space, bigger crystals, damage when thawing
-FAST freezing: small crystals, which leads to a better texture of food
Heating vs. cooling - ANS ✔✔HEATING: removes excess moisture, alters texture and flavor,
decreases bulk, kill microorganisms, and releases flavors and smells
COOLING: sloes ripening of fruits, alters texture, preserves foods, slows rancidity, and prevents
growth of microorganism
What are the causes of food borne illness? - ANS ✔✔- biological hazards = bacteria, molds,
viruses, and parasites
- chemical hazards = food additives, toxins, and metals
, - physical hazards = glass, stones, wood, and metals
What is the danger for food borne illness to arise? - ANS ✔✔- 4 to 75 degrees C to 41 to 136
degrees F
- allows rapid growth of bacteria and toxins
do not hold foods in this zone for more than 2 hours
Freezing point - ANS ✔✔Temperature at which a liquid changes to a solid
Melting point - ANS ✔✔Temperature at which a solid changes to a liquid
- still 80 calories per gram of water needed to reach it
Boiling point - ANS ✔✔temperature at which a liquid changes to a gas
- 540 calories are needed to reach this
What is a true solutions? - ANS ✔✔- a completely homogenous system of a solute dissolved in a
solvent
- system composed by one phase
- particle size < 1 nm
- ionic or molecular solutions
- appearance homogeneous = transparent
EX. sugar in water
What is a colloidal dispersion? - ANS ✔✔- not all particles readily or homogeneously dissolved
- unstable system
- system composed by two phases (continuous and discontinuous phase)
- colloidal particles are not seen to the naked eye, but can be studied through ultra microscope
and Practice Material
Which is more accurate, Mass or Volume? - ANS ✔✔Mass is more accurate in volume
Why should we minimize the number of measurements? - ANS ✔✔So we are able to be more
accurate with said measurements
What is the purpose of heating food? - ANS ✔✔- To destroy microorganism --> increases food
safety
- change the molecular aspect of food to improve the texture, taste, aroma, and appearance
moist heating vs. Dry heating - ANS ✔✔MOIST: Heat transferred by water via steam, helps make
food more tender, and liquids contribute also to the development of organoleptic properties of
food
DRY: Heat transferred by air, radiation, metal, and fat, higher temperature than moist heat
preparations
Conduction - ANS ✔✔- energy transmits from molecules to the adjacent molecules
- must have direct contact between heat sources and object
EX. stir frying vegetables in a pan
Convection - ANS ✔✔- transfer of heat by the circulation of currents of hot air or liquid resulting
from the change of density when heated
- hot rises, cold flows down
EX. deep frying
Radiation - ANS ✔✔- energy transfer as electromagnetic waves or rays
,- no direct contact between heat source and object
- the further away an object from the source of radiant energy, the less it is heated
EX. Toaster and heating marshmallows
Microwave's method with radiation: - ANS ✔✔- electric field - water molecules want to align
with it
- stirrer of microwaves
-oscillation of water molecules --> heat
- food not exposed to the heat - heat is generated in the food
- incorporates both dry and moist heat methods
Refrigeration - ANS ✔✔- decrease temperature of the product to limit chemical and biological
reactions
- Temperature = circa 4 degrees C
-storage time depends on the type of food
Freezing - ANS ✔✔- transition from liquid water to solid crystals
- SLOW freezing: crystal intercellular space, bigger crystals, damage when thawing
-FAST freezing: small crystals, which leads to a better texture of food
Heating vs. cooling - ANS ✔✔HEATING: removes excess moisture, alters texture and flavor,
decreases bulk, kill microorganisms, and releases flavors and smells
COOLING: sloes ripening of fruits, alters texture, preserves foods, slows rancidity, and prevents
growth of microorganism
What are the causes of food borne illness? - ANS ✔✔- biological hazards = bacteria, molds,
viruses, and parasites
- chemical hazards = food additives, toxins, and metals
, - physical hazards = glass, stones, wood, and metals
What is the danger for food borne illness to arise? - ANS ✔✔- 4 to 75 degrees C to 41 to 136
degrees F
- allows rapid growth of bacteria and toxins
do not hold foods in this zone for more than 2 hours
Freezing point - ANS ✔✔Temperature at which a liquid changes to a solid
Melting point - ANS ✔✔Temperature at which a solid changes to a liquid
- still 80 calories per gram of water needed to reach it
Boiling point - ANS ✔✔temperature at which a liquid changes to a gas
- 540 calories are needed to reach this
What is a true solutions? - ANS ✔✔- a completely homogenous system of a solute dissolved in a
solvent
- system composed by one phase
- particle size < 1 nm
- ionic or molecular solutions
- appearance homogeneous = transparent
EX. sugar in water
What is a colloidal dispersion? - ANS ✔✔- not all particles readily or homogeneously dissolved
- unstable system
- system composed by two phases (continuous and discontinuous phase)
- colloidal particles are not seen to the naked eye, but can be studied through ultra microscope
