FS 120 Introduction to Food Science

MIDTERM REVIEW SHEET

Define the following: Hydrophilic, polar, solvent, scalding, atmospheric pressure, vapor pressure, boiling
point, gluten, elastin, myosin, collagen, MSDS, latent heat, sensible heat, denaturation, gel, sol (collodial
dispersion), solution, law of conservation of mass, law of conservation of energy, bound water, free water,
entrapped water
Understand unit operations and be able to name examples.
Understand the boiling point and the freezing point, what may cause it to change and how.
Understand basic measuring and memorize some of the basic measurements and conversions.
Understand the cooking methods and the effects of each on meat.
Know the various types of bacteria and the common characteristics of each.
Know the various functions of eggs.
Understand the methods of heat transfer.
Know the grades of beef.
Know the temperatures of properly and safely cooked meats.
Understand proper sanitation and the role of sanitizing agents in cleaning procedures.
Understand Maillard browning.
Be able to diagram a water molecule.
Understand what happens to water when it freezes.
know the various types of hazards found in food (biological, physical, and chemical) and be able to give
examples of each.
Know the various gums one could find in food and what they are made from.
Know how pectic gels are formed and the components necessary to form them.
Be able to describe the difference between latent and sensible heat.
Understand how starches thicken (both regular and modified) and memorize the ways to avoid lumping.
Understand moles and particularly molality.
Memorize the functional roles of carbohydrates.
Understand leavening reactions and their differences.
Memorize the six controls of bacterial growth (FATTOM).
Read the assigned chapters in your textbook.