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| Question | Answer |
| Meat is what percent protein | 20 |
| sublimation | solid to vapor without passing through liquid stage |
| sodium benzoate | inhibits mold growth |
| protein source of egg | albumen |
| juice box is an.. | aseptic process |
| heated fluid as a medium | convenction |
| process of turning muscle to meat | cooking |
| calories of fat per gram | 9 |
| calories of protein per gram | 4 |
| calories of carbs per gram | 4 |
| product tested at factory that is not full scale but larger than bench top | pilot |
| if there are 100,000 pathogens and 99.9 percent are killed how many are left | 100 |
| fahrenheit to celsius | F=(9/5)(c)+32 |
| celsius to fahrenheit | C=(F+32)(5/9) |
| top 8 allergens | dairy eggs peanuts wheat soy tree nuts fish shellfish |
| bacteria that can grow in absence of oxygen | anaerobic |
| yeast by product | alcohol |
| when candy store creates a special candy for a holiday | product line extension |
| brown meat color | metmyoglobin |
| red meat coloro | oxymyoglobin |
| amino acids are building blocks of | amino acids |
| boiling point increases... | below sea level |
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