3.00 Food Technology
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Terms in this set (30)
Water molecules will bond to but not becomea part of caffeine molecules in cells. This is an example of which form of water?
What effect does warm water have on sweeteners?
Chemical and natural sweeteners will dissolve faster.
Sue cut up on kilogram of mushrooms. After drying, the weight of the mushrooms was 190 grams. What was the percentage of water lost as a result?
What is the impact on water of increasing the mineral content?
It increases the hardness of the water.
Cola is an example of which type of solution?
Solid and gas in water.
How do sugars differ from starches?
The functions in food mixtures.
Which characteristic is found in lipids and NOT carbohydrates?
Insoluble in water.
Which type of lipid is MOST LIKELY to cause rancidity during processing and storage?
Which example is a complex carbohydrate?
Which is a function of lipids?
Which food is the best source of protein?
Which is an example of a disaccharide and is used in baking and pastry for sweetening a product?
Which is an example of an element found in protein but not in surgar?
Which is an example of a complex starch that thickens salad dressings?
During chilling, if a gel thickens what is the result?
Which lipids will create the best aeration of a batter during mixing?
Which ingredient will cause fat to stabilize during processing?
The tender, flaky texture of a piecrust is a result of which type of fat?
An example of denaturation is:
Which food is an example of afood product made from texturized protein?
American cheese slices.
Which category of nutrients are heat stable?
Unlike minerals, vitamins are NOT:
Part of body tissue.
Which category of nutrients is unstable in processing?
What is the effect of a strong acid on enzymes?
The enzyme-substrate complex cannot form.
Which action will result in denaturing the enzymes present?
Warming to the simmer point.
An impact of enzymes is to:
Which food color change is a result of enzymatic browning?
Green to black tea.
Which is an example of enzymes being used to improve a food's appearance?
Pectic enzymes in fruit juice.
Carotenes are a group of compounds that are phytochemicals. Which foods are good sources of carotenes?
Lowering the pH will turn purple grape juice red and raising the pH creates a blue ting. Which additive will help maintain the color of red cabbage when simmered in water?