34 terms

Chem Cuisine Practical Questions 2


Terms in this set (...)

Red No. 2
This coloring was outlawed in 1976
Red No. 3
This coloring is used in cherries, fruit cocktails, and candy
Corn Syrup
This is made by treating cornstarch with acids and enzymes
Ferrous Gluconate
This is used in pills as a source of iron
Fumaric Acid
This dissolves slowly in cold water
Dioctyl Sodium Sulfosuccinate
This is used to speed up the dissolution of fumaric acid
This gum is used to form a gel in pudding
Heptyl Paraben
This is used as a preservative in some beers
This carbohydrate is found in milk
Milk turns sour when this turns to lactic acid
The major sources of this include egg yolk and soybean
Polysorbate 60
This works similarly to mono- and diglycerides but needs less quantity
This was proposed to be banned in 1977
This prevents gum from absorbing moisture and becoming sticky
Monosodium Glutamate
This destroys nerve cells in mice
Americans consume 100 pounds of this every year
This makes up one-sixth of the average diet
Ethyl Vanillin
This comes close to matching the true taste of vanilla
Sulfur Dioxide and Sodium Bisulfate
These destroy Vitamin B-1
This makes food seem richer and thicker than they are
Potassium Sorbate
This is a safer replacement for Sodium Nitrite
This can have a laxative effect on adults
Diabetics use this
These retard oxidation of unsaturated fats and oils
Sodium Citrate
This acts as a buffer that controls acidity
Hydrolized Vegetable Oil
This is used as a flavor enhancer in instant soups, frankfurters, sauce mix, and beef stew
Erythorbic Acid
This serves the same function as ascorbic acid but has no value as a vitamin
Ascorbic Acid (Vitamin C)
This prevents the formation of nitrosamines
Sodium Nitrite
This is tolerated in foods because it can prevent the growth of bacteria that cause botulism poisoning
This sugar replacement does not help people lose weight
Yellow No. 6
This coloring occasionally causes allergic reactions
Citric Acid
This is an important metabolite in virtually all living organisms
Citric Acid
This is used as an acid, flavorer, and chelating agent in ice cream, sherbet, fruit drinks, candy, and instant potatoes
Ascorbic Acid (vitamin C)
This prevents loss of color and flavoring by reacting with unwanted oxygen