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Basic Culinary and Foods Post Lab 1-4 Questions Review
Terms in this set (45)
What is the definition of incomplete proteins?
Missing amino acids. An example would be that most legumes are incomplete because of the fact that they usually lack methionine.
What is the definition of complimentary proteins
Together contain all essential amino acids. An example would be legumes paired with grains or vegetables form complimentary proteins
List two pairs of complementary proteins that were included in a recipe prepared in this lab.
the lentil loaf included lentils and oats, which are complementary proteins
quinoa paired with kale.
Give two reasons why cooking is important for legumes.
It can improve the flavor as well as remove potentially toxic substances such as lectins.
What effect do Base (i.e., baking soda) have on the softening of legumes
A base is a substance that neutralizes acids and can also cause pH to rise. Specifically, it can increase water absorption, hasten softening of dried beans, as well as reduces thiamine content
What effect do acid, dairy, salt have on the softening of legumes
Can specifically inhibit the softening of dried beans and, it is generally added after the beans are fully cooked.
What effect do hard water have on the softening of legumes
Hard water contains calcium and magnesium salts that combine with the pectic substances present in legumes. This forms insoluble salts. It can also contribute to inhibiting hydration.
Name 2 cereal grains that were used by students in this lab.
White/ brown rice and cornmeal
Name 2 legumes that were used in by students in this lab.
Pinto beans/ black beans and lentils
What is a non-mineral non-vitamin component of legumes and whole grains that is very beneficial for health?
Fiber is a non-mineral non-vitamin component of legumes and whole grains that is very beneficial for our health.
Name an example of a non-dairy and non-meat (vegetarian) complete protein.
Soy/ soybean protein contains 9 amino acids required by the body making it a complete protein.
How could you make the dish that you prepared more nutrient dense for the legumes and grains lab
Choosing a different salad dressing would make the meal more nutrient-dense. I originally used a homemade honey mustard dressing that contained mayonnaise, mustard. Using pesto sauce, or maybe hummus or avocado would be a better option! Using an avocado to guacamole could add a zest to the salad
Name an example of a solid animal fat and solid plant fat that can be used to make pie pastry?
Solid Animal Fat: Lard
Solid Plant fat: Crisco
Butter and lard are both solid animal fats, how do they differ?
Butter is 84% Milk Fat, and 16% water. It is has a lipoprotein layer surrounding fat globules is ruptured in churned milk and it coalesces.
Lard is 100% Animal Fat.
How would you expect the texture of a pie crust made with solid fat and a pie crust made with liquid fat (oil) to differ? What would cause the difference in texture?
The solid fat is what creates the flaky crust.
Butter will make the crust more flakey. Butter is considered highly saturated.
Vegetable oil will make a crumbly crust. More tender but not flakey. Oils are relatively unsaturated.
The difference between saturated and unsaturated fats will cause the texture difference
Why might a bottle of salad dressing have a claim that it can help you absorb nutrients from your salad?
It may claim this on a bottle of salad dressing because fats are required to carry fat soluble vitamins through the body.
list food that is a source of Saturated fat:
Coconut oil, cheese
list food that is a source of Omega-3 fatty acids
list food that is a source of Unsaturated fat
avocado, olive oil
How do the chemical structures of saturated and unsaturated fats differ?
In saturated fats, all carbons are saturated by hydrogens. There are no double bonds. Generally solid at room temperature.
In unsaturated fats, broken down into MUFAS, and PUFAS. Double bonds can be present. Generally liquid at room temperature.
Name 2 plant based fats that were used in by students in this lab.
Plant based butter and Crisco
When making a pie crust with butter why is it important to keep the dough cold and to chill it in the refrigerator before baking?
The colder you keep it the flakier your crust will be.
The process of forming a gel and the stiffening of a gelatin dispersion or conversion of a sol to a gel.
The hydration of starch granules resulting in increased volume and translucency
List one recipe that was prepared by a classmate that involves gelation
Strawberry Pretzel Salad
List one recipe that was prepared by a classmate that involves gelatinization.
Creamy Vanilla Pudding with whole milk
1. List 3 factors that affect the rate and strength of gel formation, and state whether they promote or inhibit gel formation.
1. Salts, strengthens gel, and gels form better with hard water
2. Acidity weakens gel formation. The increased acidity results in hydrolysis of the gel fiber network.
3. Sugar delays gelling and weakens gels. It also interfering with cross-links by competing with water. Sugar-containing recipes require more gelatin
Why was it important to use a double boiler when preparing the vanilla pudding recipe?
The double boiler is important because it's essential whenever you're warming up temperature-sensitive ingredients that require gentle, indirect heat.
Heating too rapidly can cause chunks in the vanilla pudding.
Identify an example of Foam (air in liquid) that was prepared during lab this week
Identify an example of Gel (liquid in solid) that was prepared during lab this week
Identify an example of Sol (somewhat stable solid in liquid) that was prepared during lab this week
warm/ not set gelatin
Identify an example of suspension (very unstable solid in liquid) that was prepared during lab this week
mixing corn starch into water
Give an example of an emulsifier and its role in a permanent emulsion
An example of an emulsifier would be Mayonnaise. Emulsifiers act as surfactant. The surface-active agent reduces a liquid's surface tension to increase its wetting and blending ability. The emulsifier creates permanent emulsion to stabilize mixture.
Permanent emulsions require emulsifier, which is a large molecule with hydrophilic and lipophilic ends. Then, the side chains combine with water and fat to create
How could you improve the nutritional density of the recipe you made for the dispersion lab?
In my recipe I made a homemade graham cracker crust. Instead of using graham crackers, I could easily make the switch and make an oatmeal crust.
I have never made one before, but I know that by using oats, they provide more fiber, as well as a good source of Iron and B-vitamins.
is sensed by the tastebuds
is sensed by the olfactory center. Examples would be sweet, citrus-scent, and chocolate-scent
is the blend of taste, smell, and touch sensations evoked by the presence of food in the mouth.
bland or sweet
describe Consistency or texture
Crunchy on the outside, smooth on the inside
Were you able to correctly identify your 2 samples during the sensory evaluation? If so, what characteristics differed between the samples that allowed you to correctly identify them?
Yes, I was able to identify the two different samples during the sensory evaluation. The taste of the 2% organic milk was more bitter and bland, whereas the full-fat coconut milk is more sweeter and vanilla-ish nutty tasting in comparison to the 2% organic milk.
Why does food sometimes 'taste' bland when you have a cold?
When you have a cold, your nose may be stuffy, and you will not be able to smell anything, and because taste of food is so dependent on smell, the food may sometimes taste bland.
This set is often in folders with...
Basic and Culinary Foods Midterm
Basic Culinary and Foods Quiz 1
Basic Culinary and Foods Quiz 2
Basic and Culinary Foods Quiz 3
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