Food Science: Science Exam with
Accurate Answers
Boiling point of water - ✔✔212 degrees and down 1 degree for every 500 ft altitude
Freezing point - ✔✔32deg
What decreases freezing point - ✔✔Salt/sugar
Climacteric - ✔✔Ripens AFTER being picked
Banana, avocado, apple
Non-Climacteric - ✔✔Non- Ripening REady to eat at harvest and will rot after being picked. EG
berries, grapes,
Ripening Process - ✔✔Protopectin (Green
Pectin (yellow)
Pectic or pectinic acid (brown)
canned fruits and vegetables grading - ✔✔A - Fancy (desserts, salads)
B- Choice (Processed foods)
C- Standard (pudding pie filling)
Which phytonutrients are FAt soluble - ✔✔chlorophyll, carotenoids
, How does chlorophyll color change with acid / base - ✔✔Acid: Pheophytin (fight off heat &
Acid) Olive-Brown
Base: Chlorophyllin (chlorine turns your hair green) Bright Vibrant green
How do carotenoids change with acid/base heat - ✔✔very resistant to both acid base heat
Which Phytonutrients are water soluble? - ✔✔Flavanoids
Flavanoids (Anthocyanins) Change with acid/base heat - ✔✔BLUE CYAN
eg red cabbage
Acid/Heat RED - (pickled cabbage bright red
Base- Deep blue
Flavanoids (Anthoxanthins) changes with heat/acid - ✔✔X - Lack of color
onions, cauliflower, turnips
Acid heat- no change
Base - slight yellow
Who grades fruits and vegetables - ✔✔USDA
Grading of fresh fruits and vegetables - ✔✔Fancy
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Accurate Answers
Boiling point of water - ✔✔212 degrees and down 1 degree for every 500 ft altitude
Freezing point - ✔✔32deg
What decreases freezing point - ✔✔Salt/sugar
Climacteric - ✔✔Ripens AFTER being picked
Banana, avocado, apple
Non-Climacteric - ✔✔Non- Ripening REady to eat at harvest and will rot after being picked. EG
berries, grapes,
Ripening Process - ✔✔Protopectin (Green
Pectin (yellow)
Pectic or pectinic acid (brown)
canned fruits and vegetables grading - ✔✔A - Fancy (desserts, salads)
B- Choice (Processed foods)
C- Standard (pudding pie filling)
Which phytonutrients are FAt soluble - ✔✔chlorophyll, carotenoids
, How does chlorophyll color change with acid / base - ✔✔Acid: Pheophytin (fight off heat &
Acid) Olive-Brown
Base: Chlorophyllin (chlorine turns your hair green) Bright Vibrant green
How do carotenoids change with acid/base heat - ✔✔very resistant to both acid base heat
Which Phytonutrients are water soluble? - ✔✔Flavanoids
Flavanoids (Anthocyanins) Change with acid/base heat - ✔✔BLUE CYAN
eg red cabbage
Acid/Heat RED - (pickled cabbage bright red
Base- Deep blue
Flavanoids (Anthoxanthins) changes with heat/acid - ✔✔X - Lack of color
onions, cauliflower, turnips
Acid heat- no change
Base - slight yellow
Who grades fruits and vegetables - ✔✔USDA
Grading of fresh fruits and vegetables - ✔✔Fancy
Extra #1
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