The weight of one gallon of milk is approximately ______________________________. 3.8 pounds 6.8 pounds 8.6 pounds 15.5 pounds A subject that is helpful in the Food Science field and involves using biology, genetics, and technology to improve plants, animals, and microorganisms for food production. Bromatology Apiology Biotechnology Zymology The HACCP process uses _________________________to show the entire food processing operation. Flow charts and diagrams Pictures Food processing software Risk assessment Resistant connective tissue found in meat. Actin Elastin Myosin Myoblobin Based on principles of HACCP, the presence of a walnut in vanilla ice cream is an example of a _______________________________hazard. Biological Physical Chemical Non existant Fluid milk contains ________________________percent water. 12 56 88 92 Potato Chips are commonly sealed in packages flushed with pure nitrogen to minimize oxidation that would lead to unpleasant flavors, other wise known as ________________________. Stabilization Carmelization Subacute toxicity Rancidity
The weight of one gallon of milk is approximately ______________________________. 3.8 pounds 6.8 pounds 8.6 pounds 15.5 pounds A subject that is helpful in the Food Science field and involves using biology, genetics, and technology to improve plants, animals, and microorganisms for food production. Bromatology Apiology Biotechnology Zymology The HACCP process uses _________________________to show the entire food processing operation. Flow charts and diagrams Pictures Food processing software Risk assessment Resistant connective tissue found in meat. Actin Elastin Myosin Myoblobin Based on principles of HACCP, the presence of a walnut in vanilla ice cream is an example of a _______________________________hazard. Biological Physical Chemical Non existant Fluid milk contains ________________________percent water. 12 56 88 92 Potato Chips are commonly sealed in packages flushed with pure nitrogen to minimize oxidation that would lead to unpleasant flavors, other wise known as ________________________. Stabilization Carmelization Subacute toxicity Rancidity