Food Science Pt 3

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Across
  1. 1. Any seafood with a shell
  2. 6. 1:3 liquid-flour ratio used in biscuits and yeast bread
  3. 11. 1:2 liquid-flour ratio used in muffins and these type of cookies
  4. 13. high heat turning moisture in food product to steam
  5. 15. what sodas and sparkling waters fall under
  6. 18. needs sugar to produce carbon dioxide (e.g: active-dry, quick rise)
  7. 19. product is filled and sealed in a sterile environment
  8. 22. passes electricity through food, rapidly and uniformly heating product
  9. 23. beans sold whole or ground after roasting/drying (contains theobromine and caffeine)
  10. 25. no double bonds and solid at room temp (e.g: coconut oil)
  11. 29. using sound waves to crystallize fats & sugars, de-gas foods, tenderize meat/produce, or produce homogenous mixtures
  12. 30. Fresh --> US Fancy, US No. 1, US No. 2; Processed --> US Grade A(Fancy), US Grade B (Extra Standard), US Grade C (Standard)
  13. 31. type of coffee where dichloromethane/ethyl acetate or liquid carbon dioxide is added to remove caffeine from coffee
  14. 32. Exposing to air to reduce moisture and prevent spoilage
  15. 33. 1:4 liquid-flour ratio used in cut out cookies, pasta, and pie crust
  16. 35. tea that is fully fermented
  17. 36. free fatty acids linking together during frying (causes low smoke point and decreased oil quality)
  18. 40. sugar added to enhance the color of the food
  19. 45. making fats and oils mtriglyceridesroom temp
  20. 46. removes >80% water from a food
  21. 49. fermented drink made from grains, malt, yeast, and hops (pasteurized to stop fermentation, 12 oz = 1 oz alcohol 5%)
  22. 50. placing food on super-cooled surfaces
  23. 54. tea made from bark/seeds/fruit/roots of plants
  24. 57. foods submerged in low temp brine solution
  25. 59. oil is chilled until saturated fatty acids crystallize
  26. 63. made from carbohydrates, other fats, or protein
  27. 68. incorporation of air, carbon dioxide, steam into a food product
  28. 69. tea that is partially fermented
  29. 70. FDA approved fat replacer (sucrose polyesters which are calorie free)
  30. 71. Grade AA, Grade A, Grade B
  31. 73. Grade A, Grade B (not including milk or butter)
  32. 74. inspection of eggs to determine air sac size, yolk position, and clearness of egg white and overall egg size
  33. 75. USDA prime, USDA choice, USDA good
  34. 76. produces air when combined with liquid and acid (aka sodium bicarbonate)
  35. 77. mixing method where liquids and dry ingredients are separately mixed and then combined until dry ingredients are moistened
  36. 79. small pieces of dressed fish
  37. 81. baking soda + acid and only activates with liquid
  38. 82. suitable for liquids and semi-solid foods
  39. 83. small pieces of fish breaded
  40. 84. fish is gutted with entrails and gills removed
  41. 85. using sublimation to create high-quality preserved foods (frozen foods in a dehydrator)
  42. 86. US Grade A (fancy), US Grade B (Choice)
  43. 88. major source of trans fat (banned in retail food establishments)
  44. 89. heating liquid to a certain temperature for a certain length of time
  45. 90. used for low-acid foods like vegetables, meats, dried beans, soups(pH > 4.5)
Down
  1. 2. cross sectioof ns of dressed fish
  2. 3. liquids atomized to droplets and falls through warm air which produces powdered products
  3. 4. USDA prime, USDA choice, USDA select
  4. 5. cooking the exterior in oil and the interior in steam by submerging it in hot oil
  5. 7. US 1, US 2, US 3
  6. 8. fats broken down by water, heat, or light causing it to spoil
  7. 9. Grade AA, Grade A, Grade B (not butter)
  8. 10. quickly freezing food through a chamber on a conveyor belt
  9. 12. light exposes foods to brief intense flashes of light
  10. 14. Using radiation to reduce growth of bacteria (has a radura symbol)
  11. 16. small amount of dough saved from a batch of bread and fed to allow the yeast to grow
  12. 17. type of drying that uses a large amount of salt to bind water content in food
  13. 20. shell that opens (e.g: clams, scallops)
  14. 21. how fatty acids are arranged on tryglycerides and make smaller fat crystals
  15. 24. packing food in sterile cans/jars, sealed, and heated for vacuum
  16. 26. using 50,000 lbs/square inches for 15 minutes or longer
  17. 27. cooking in a shallow pan with oil
  18. 28. drink made from the leaves of the camellia sinensis shrub that are exposed to air to reduce moisture content
  19. 34. fish is deboned and cut lengthwise
  20. 37. slow respiration rates which reduces oxygen and increases carbon dioxide in the air
  21. 38. 1:1 liquid-flour ratio used in pancakes and popovers
  22. 39. liquid nitrogen/carbon dioxide at temps of -140°F
  23. 41. hard outer shell (e.g: shrimp, crayfish)
  24. 42. distilled drink from fermented grains, potatoes, corn, agave, sugarcane, or other botanicals (e.g: tequila, vodka) 1 1/2 oz spirits = 1 oz alcohol (80 proof)
  25. 43. Grade A, Grade B, Grade C
  26. 44. used as a disinfectant and sanitizer
  27. 47. using yeast, carbohydrates, vinegar, and salt to preserve
  28. 48. seafood with fins (e.g: tilapia, tuna)
  29. 51. Fresh --> US Fancy, US No. 1, US No. 2; Processed --> US Grade A(Fancy), US Grade B (Choice), US Grade C (Standard)
  30. 52. fermented milk made from adding bacteria and yeast to it
  31. 53. mixing method where fat creams with sugar and mixed alternately with flour and liquid
  32. 55. fish is drawn, scaled, and beheaded
  33. 56. fermented fruit juice using fruit sugar (aged in casks, 5 oz = 1 oz alcohol)
  34. 58. each food is froxen separately
  35. 60. Grade A
  36. 61. what acid added to beverages (e.g: malic acid and citric acid) may bring to it
  37. 62. used for high-acid foods like fruits, fruit juices, jams, jellies, salsa (pH < 4.5)
  38. 64. what benzoic and sorbic acid acts as in beverages
  39. 65. the temperature where solid fat changes to liquid
  40. 66. 1 or more double bonds, low melting point, liquid at room temp (e.g: olive oil)
  41. 67. usually US No. 1, US No. 2 (US fancy, US extra no. 1, US select --> pistachio, Size --> brazil uses
  42. 72. moving food through a chamber of warm air and high air flow
  43. 78. mixing method where fat and milk are added to dry ingredients, mixed, then eggs are added and mixed again
  44. 80. tea that is not fermented
  45. 82. mixing method where fat is cut into dry ingredients and mixed with liquids
  46. 87. fish is kept as is