Food Science Final (Cumulative)
When using self-rising flour in place of all-purpose flour, the ingredients that need to be deleted or reduced are
baking powder and salt
Why do fish have more protein per gram than land animals?
because fish have very little connective tissue because they do not bear weight
In acid, pH _______ isoelectric point which contributes to a net + charge, protein molecules are drawn toward__________________.
below, the cathode (negative electrode)
Name color pigment-solution. Anthocyanin+ Base (alkaline)
blue
Sugar in a baked product promotes tenderness by
both inhibition of gluten development and increase of coagulation temperature of gluten in the batter
What flour is obtained by using almost all the streams and is designed as a long-patent flour with a higher protein content than all-purpose?
bread flour
What type of flour has the highest protein content?
bread flour
Name color pigment-solution. Chlorophyll+ Base (alkaline)
bright green
The type of cooking that uses radiation and is often used for tender cuts of meat is called?
broiling
Fresh or frozen pineapple does not allow gelation to occur because of an enzyme called ______ that ________.
bromelain, breaks down gelatin
An example of a water-in-oil colloidal dispersion is:
butter
The flour with the most starch is:
cake flour
What is the difference between cake flour and bread flour?
cake flour has less gluten, weaker gluten, less protein
What part of the egg has the highest coagulation temperature?
egg yolk
Why are mono- and diglycerides added to margarines?
emulsifiers
What is the key factor in keeping a liquid in a liquid colloidal dispersion stable?
emulsifying agent
During preparation salt on meats....
enhance water retention and therefore increase juiciness
Some Proteins are ____________.
enzymes
What does the Federal Grading Stamp tell us?
exhibits that a federal meat grader determined the quality Marbling, texture, yield
T/F Homogenized milk has a more distinct flavor than non-homogenized milk.
false, less
Which of the following does NOT favorably influence the stability of a gelatin gel? fast rate of cooling, all choices are favorable to gel, amount go gelatin, slow rate of cooling, milk
fast rate of cooling
Drip cooking losses are made up of?
fat and juices
What component is milk makes it an acceptable emulsifying agent?
fat globules
In an egg what nutrients are found in the yolk?
fat, vitamin A, calories,
Candy that is heated rapidly will be
firmer than one heated slowly; faster= more sugar= more firm
What are three general categories of proteins in foods?
globular, fibrous and conjugated
Amylopectin and amylose are both composed of:
glucose
The higher the final temperature of meat, the ________ is the cooking loss
greater
Cooking losses are lesser/greater (pick one) for meats prepared in a ___________ (cooking machine) than by a faster cooking method.
greater, slow cooker
How can you tell that hard boiled eggs have been over cooked?
green in the middle
Apples stored in a controlled environment would:
have extended life and improved marketing quality.
The most abundant pigment in meat which contributes to its purple-red color is?
myoglobin
Which compound(s) are added to meats during the cooking process that results in a pink hue after heating?
nitrites and nitrates
Sweetened condenced milk is very prone to ______________.
non enzymatic browning
The crystalline form of fat is important in making shortened cakes in order to:
obtain a cake with a fine grain and texture
What type of emulsion is egg yolk?
oil-in-water
Name color pigment-solution. Chlorophyll+ Acid
olive green
Green beans cooked in tomato sauce turn ___ due to ___.
olive green; pheophytin
In most cakes, air is responsible during baking for
only a small portion of the increasing volume
When cooking fish the heat increases its _______ but when the fish is done it is no longer _____.
opacity, opacity
The scientific process by which water makes lettuce crisp is:
osmotic pressure of water-filled vacuoles.
If you want an enzyme to function in a food, then attention must be given to the _____________ to maintain its integrity
pH and temperature of food
The isoelectric point is the:
pH at which proteins are least soluble and more easily precipitated
What test? Test of the difference in which a specific characteristic is designated. Samples are set up next to one another. Subjects have a 50% chance of being correct.
paired comparison
It is not necessary for meat to stand after forking in the meat tenderizer papain because
papain is not active at room temp
What are all the processing methods of milk?
pasteurization, Creaming, Homogenization, Evaporation, Drying, Fermentation
What flour has a protein level of about 9.7% and is and intermediate between all-purpose and cake flours?
pastry flour
What has more protein cake or pastry flour?
pastry flour
What links amino acids together?
peptide linkages
When vegetables containing chlorophyll are heated with acid, which compound is responsible for the color change to a drab, olive green?
pheophytin
The following type of fat has the greatest shortening ability:
polyunsaturated oils
If the pH of a colloidal dispersion nears its isoelectric point, it may________.
precipitate
What is myoglobin?
predominate pigment in meats that contributes 3 times the color than hemoglobin, a purplish-red pigment, changes color when exposed to CO2
Carcasses are first carved into large ________ cuts
primal
Cream of tartar is used in making fondant to
promote inversion of sucrose
Isoelectric point plays a significant role in the way a_____________ reacts in food.
protein
What is rennet?
proteolytic enzyme in the stomach lining of calves, that destabilize the casein micelles causing them to form a gel just like acid
Name color pigment-solution. Anthocyanin+ Acid
red
In base, pH above the isoelectric point which contributes a net negative charge protein molecules are drawn toward___________________.
the anode (positive electrode)
When sweeteners are added to an egg custard what happens to the temperature?
the coagulation temperature of the mixture rises
Why do whole grain flours go rancid faster than regular grain flours?
the fat content causes rancidity
What does the tertiary structure consist of?
the folding of the coiled chain or chains influencing the degree of hydration associated with the 'R' groups
What does the secondary structure consist of?
the long chain primary structure forms a pleated/coiled or helix structure, stabilized by hydrogen bonding
What relationship does gluten have with mechanical energy?
the more mixing, the more gluten development
Why should a food scientist be concerned about the water activity of food?
the rate of spoilage of food; specific ranges of water activity increase the risk for bacterial, yeast and mold growth; the safety of food; to help determine the shelf life of food
The more collagen there is in a piece of meat,
the tougher it is to cut and to chew.
Addition of _____ to egg whites create stability.
acid
What stabilizes an egg white foam?
acid
What are the two major means used to precipitate casein from milk?
acid and rennet
What two compounds in fish is sensitive to heat?
actomyosin and collagen
Norm is a new, overweight client of yours who has agreed to try to introduce broccoli into his diet this week. Which cooking method would you instruct Norm to use to produce the most desirable end product?
add broccoli to the pan, cover with water, cover the pan, bring to a boil and boil for 2 minutes, place in a microwavable dish, add a small amount of water, cover and heat until desired consistency
What raises the coagulation temperature of eggs?
adding more foods/ingredients
For maximum viscosity of a lemon pie filling, the lemon juice should be added
after the filling is removed from the heat
What would be the best flour to use when making a cake?
all-purpose
Most nonfat dry milk is agglomerated or instantiated which means it___________.
dissolves rapidly in water
Adding acid to meat causes?
drop in pH to isoelectric point, increased tenderness, negative aroma and negative flavor
What cooking method does NOT sufficiently change collagen to gelatin?
dry heat
A foam can be judged by _____________________ from a given quantity over a specified period.
measuring drainage of liquid
What flour has 90% of the flour streams, a protein level greater than cake flour and a starch content lower than cake flour?
medium-patent flour, all-purpose flour
What does oxymyoglobin convert to? When?
metmyoglobin, in limited oxygen or when meat is exposed to fluoresces or incandescent light causing a brownish-red pigment
The cooking method in which heat is generated within the food and then conducted toward the surface and other areas is:
microwaving
Milk solids are made up of....
milk fat and non-fat
What are custards?
milk mixtures thickened with eggs
What is the production of flour in which grains are grinded and refined?
milling
At its isoelectric point milk is ___________ soluble.
minimally
Smaller protein chains are _______ and ______________.
more soluble, less likely to thicken foods
Carbohydrates listed in order of decreasing sweetness are:
Fructose, sucrose, glucose, sorbitol
_________ is a stabilizing & gelling agent with a variety of applications.
Gelatin
What are the five types of conjugated proteins?
Glycoproteins, lipoproteins, Metalloproteins, nucleoproteins, Phospholipoproteins
1 liter= milliliter
1000 millilters
1 cup of milk = how many grams of CHO?
12
1 Tbsp= mL
15 mL
1 cup= Tbsp
16 Tbsp
1 kg= lbs
2.2 lbs
1 in= cm
2.54 cm
100 celsius= fahrenheit
212 fahrenheit
1 Tbsp= tsp
3 tsp
What is the isoelectric point of milk? What happens?
4.6, casein molecules aggregate forming a soft curd and leaving whey as a water mixture
Considering the following smoke points of various fats, which would be the best to use for frying?
400 F
1 lb= g
453.6 g
What is the formula for reconstituting evaporated milk?
60% of total volume is water, 40% of total volume is evaporated milk
Muscle tissue is ____% water, ____% protein, _________% fat, _____% carb.
75%, 18%, 4-10%, 1%
1 cup= fl oz
8 fl oz
Casein makes up what percentage of total milk protein?
80%
What is the hold method of pasteurization?
A pasteurization method where milk is heated to 63 C (145 F) and held at that temp for 30 minutes before quickly being cooled to 7 C (45 F)
A possible carcinogen that can form when foods, especially starchy foods, are deep-fat fried is:
Acrylamide
Which of the following does NOT promote egg white foam stability: Adding sugar. Thick white (e.g. fresh egg). Adding salt. Adding acid.
Adding salt.
What are proteins made up of?
Amino acids
How does the temperature of the dough mixture influences the rate of gluten development?
As temp increases, rate of hydration increases = increased rate of gluten development
What are the roles of eggs?
Coloring agent due to carotenoids., Thickening due to denaturation and coagulation of proteins., Emulsification due to lecithin in yolk.
Sugar decreases the viscosity of starch by
Competing for water, thus decreasing swelling
Independent or Dependent: A study is conducted to examine the differences among flour types on the rise of muffins. The rise height is the____________ variable.
Dependent
Independent or Dependent: George is reading an article on the associations between dietary omega-3 fatty acid intake and depression. The authors state that increased omega-3's decrease depression symptoms in an adult population. The measure of depression symptoms of the adults is the _____________ variable.
Dependent
Independent or Dependent: Jennifer makes a smoothie and accidentally uses coconut water (CW) instead of coconut milk (CM). She determines that the viscosity is much thinner with the CW than the CM. Her rating of viscosity is the ______________ variable.
Dependent
What test? Two samples are judged against a control sample to determine which of the two differs from the control. The control is presented first, followed by the other 2 samples, one of which is the same as the control. The subject is to identify which of the last 2 is different from the control. They have a 50% chance of being correct.
Duo-Trio
Which process causes some lactose & milk proteins to undergo the Maillard reaction?
Evaporation
T/F Caramelization is an enzymatic browning reaction of sugar.
False
T/F Free-range eggs are healthier than caged eggs.
False
T/F Hemoglobin is the pigment found inmate that is degraded when exposed to heat resulting in a grayish-brown color.
False
T/F When a baking powder is being formulated, sodium bicarbonate and cream of tartar may be used interchangeably.
False
T/F When proteins coagulate, they are more soluble.
False
T/F Heat causes casein to precipitate upon heating milk which causes a "cooked" flavor in milk. The higher the temp, the faster the denaturation of the proteins occurs.
False, Heat causes WHEY PROTEINS to precipitate upon heating milk. Casein is resistant to heat at a neutral Ph. But as pH decreases, casein forms coagulum
T/F The isoelectric poor of most proteins is the same pH.
False, it is different
T/F Wheat flour is healthier than all-purpose.
False, just milled less
T/F Breads made with whole grain flour are more tender because of the fat content in the grain.
False, less tender, that fat is trapped
T/F Evaporated milk can be whipped into a form with a large volume that has good stability.
False, limited stability
T/F The addition of salt to meat before cooking cause the meat to become less moist.
False, more moist
T/F Certified raw milk is safe to drink by all people because careful inspection mean that no dangerous organisms are present.
False, not by high risk groups
T/F Cream pie fillings create a sol when they are chilled.
False, soft gel
T/F Denaturation, coagulation and hydrolysis of a protein are physical changes.
False, some are chemical changes
T/F Lipoproteins contain hydrophilic and hydrophobic components which makes them effective emulsifiers. Therefore, the cream does not separate from the liquid portion of the milk.
False, the cream will separate (it would not in homogenization)
T/F After being slaughtered, the pH of the muscles rises dramatically as a result of anaerobic glycolysis.
False, the pH drops
T/F Great custards are made with nondairy milk.
False, the proteins will not coagulate because there are not enough
T/F Egg shells are solid.
False, they have tiny pores that permit passage of gases or microorganisms
T/F Self-rising flour yields great yeast breads because of the leavening agents that are premixed into it.
False, unsuitable for pastry and other yeast products
The properties of homogenized milk are...
Has increased viscosity and a whiter appearance, Is less stable to heat, Has more sensitivity to oxidation caused by light, Foams more readily than it did before processing, Has a less distinctive flavor, Curds formed from homogenized milk are softer, Loses ability to cream
Independent or Dependent: A study is conducted to examine the differences among flour types on the rise of muffins. The use of different flour types in the muffin recipe is the ____________ variable.
Independent
Independent or Dependent: George is reading an article on the associations between dietary omega-3 fatty acid intake and depression. The authors state that increased omega-3's decrease depression symptoms in an adult population. The dietary omega-3 fatty acid intake of the adults is the _____________ variable.
Independent
Independent or Dependent: Jennifer makes a smoothie and accidentally uses coconut water (CW) instead of coconut milk (CM). She determines that the viscosity is much thinner with the CW than the CM. Her substitution of CW for CM is the ______________ variable.
Independent
What are fibrous proteins? And some examples
Insoluble, elongated protein molecules EX: collagen & elastin
What happens when egg whites are beaten excessively?
It gets crumbly and chunky
What are all the components of milk?
Lipids, CHO, Protein made up of Casein, Whey proteins and Enzymes; Vitamins and minerals; Flavor Components
What four bright carotenoid pigments in the yolk add color to light-colored food products?
Lutein Zeaxanthin Cryptoxanthin (another xanthophyll) Carotene
What is homogenization of milk?
Mechanical process in which milk is forced through tiny apertures under a pressure of 2000 - 2500psi which breaks the fat globules into smaller units that do not separate from the milk
In a lemon meringue pie what part of the egg is in the pie top and what does it add?
Meringue foam, egg whites wiped with sugar
What is raw milk?
Milk that is not heated and can contain dangerous microorganisms
A consumer states that his or her vegetable oil has a "funny" odor. The oil has been stored in a warm room for some time. This is called ______, and it could have been prevented by ______.
Oxidative rancidity; storing in tightly closed container in a cool, dark place.
What is denaturation?
Physical alteration of a protein molecule's structure resulting in a change in its function done by heat, mechanical energy or UV light
What are the structures of proteins?
Primary, Secondari,Tertiary, Quaternary
Enzymes are _________.
Proteins
What are conjugated proteins?
Proteins combined with some other type of compound, such as a CHO or lipid
What are globular proteins? And some examples
Proteins with a tertiary structure that is rather spherical some examples include hormone, albumins, (both denatured by heat and water soluble) and globulins in meats and legumes (not water soluble, denatured by heat)
What test? All samples are ranked in order of intensity of a specified characteristic.
Rank-order
The hormone that can increase milk production in cows is:
Recombinant Bovine Somatotropin or rbST
What does the Federal Inspection Stamp tell us?
Required on all primal cuts of meat crossing state lines Assure safety
What is creaming of milk?
Separation of fat from the aqueous portion of the milk that takes place when fat globules cluster into larger aggregates and rise to the top of the surface of the milk
How is the stability of egg white form improved?
Sugar, warm egg whites, Acid, and extend of beating
Which of the following is not true about emulsifiers? Select one: They are added in both oil-in-water and water-in-oil emulsions.; They decrease the surface tension of one liquid more than the other.; They aid emulsion formation and increase the emulsion stability; The hydrophilic portion of the emulsifier is oriented toward the oil and the hydrophobic portion is oriented toward the water; Emulsifiers are concentrated to form a tight film around the suspended globules
The hydrophilic portion of the emulsifier is oriented toward the oil and the hydrophobic portion is oriented toward the water
What are the controlled conditions during aging or waiting for rigor mortis to pass?
Ultraviolet light to control growth of microorganisms Controlled humidity of 70% Temperature just above freezing
What is coagulation?
The precipitation of protein as molecules aggregate resulting in a physical change, caused by added energy through heat or agitation
What is the egg white to egg yolk ratio in an egg?
There is much more white than yolk—about twice as much by weight
What nutrients are lost during the process of refining flour?
Thiamin, riboflavin, niacin, folic acid, iron
What are cooking losses?
Total losses from meat by evaporation and dripping during cooking.
What test? Three samples are presented, 2 of which are identical. All samples are presented at the same time. The subject must identify the different sample. Subject has a 33% chance of being correct.
Triangle
T/F Air can be incorporated into batters through creaming fat and sugar, beating after adding eggs, and through beating egg whites.
True
T/F Denaturation is the unfolding of the native state of a protein caused by heat, salts, pH and mechanical shear.
True
T/F Elastin is the connective tissue that occurs in ligaments and is resistant to heat.
True
T/F Fermented milks generally contain lactic acid.
True
T/F Gelatin would not be included in a vegan diet because it is manufactured from collagen which is an animal protein.
True
T/F In baking powders, soda is always the alkaline ingredient.
True
T/F In the presence of air (oxygen), myoglobin is converted to oxymyoglobin which results in a cherry red color.
True
T/F Lowering the pH of fresh milk from 6.6 to 4.6 will cause precipitation of casein.
True
T/F Steam is the primary leavening agent in angel cakes.
True
T/F The general cooking principles of cooking meat are: The more protein, the more tender therefore the shorter the cooking time. the more collagen, the less tender therefore the longer the cooking time.
True
T/F The principle proteins in milk are casein and the whey proteins, which include lactoglobulin and lactalbumin.
True
T/F Whey protein concentrate has gel-forming properties.
True
T/F the primary use of texturized vegetable protein TVP is as a meat extender.
True
To prevent the undesirable change from bright green to olive green in green vegetables, a person should:
Use an excess of water, heat the water to a boil and then add the vegetables
______________ is added to almost all milk sold today.
Vitamin D
Neither ______________ are found in the whey portion of milk b/c they are fat-soluble vitamins.
Vitamin D or A
Heat causes ___________ to precipitate upon heating milk. __________ is resistant to heat at a neutral Ph. But as pH decreases, _____________________________.
WHEY PROTEINS, Casein, casein forms coagulum
What is cold shortening?
When meat is chilled too rapidly after slaughter, the muscles contract drastically
What is elastin?
Yellow, fibrous, rubbery protein found in limited amounts in intramuscularly in connective tissue, that is resistant to chemical change
What is hydrolysis?
a chemical reaction that gives uses water to break things like proteins into amino acids
What is hemoglobin in meat?
a large iron containing command that can result in alterations in the color of meat
The solubly of globulins in meats and legumes is limited but can be enhanced when_______________.
a neutral salt is added to the water
How is the stability of egg white form ruined?
a trace of egg yolk
To prevent curdling, the fluid food must be maintained at a pH ________the isoelectric point.
above
What causes egg yolk color to change?
alteration of feed provided
What determines the cooking method of meat?
amount of connective tissue
Compounds that can act as an acid or a base, depending on conditions are stand to be___________.
amphoteric
Proteins that have an _____________ electrical charge are capable of functioning as either an acid or a bace depending on the pH of the medium.
amphoteric
The branched chain fraction of starch is
amylopectin
The component of starch that facilitates gel formation is
amylose
The straight-chain fraction of starch is
amylose
Increasing salt in a boiling solution will cause:
an increase in boiling temperature
The increased toughness in mature meats is a result of?
an increase in collagen
The effects that denaturation cause to a protein are....
an increase or decrease in solubility, a loss of the ability to function as a catalyst, a change in net charge, A closer resemblance to their secondary helical structure
How many calories does water need to release for liquid water to be changed into solid water?
approximately 80 Kcal/ gram water
Which of the following is true regarding flour? all-purpose flour is made from soft wheat cake flour has the least and the weakest gluten all-purpose flour has more protein than bread flour cake flour has less starch than bread flour
cake flour has the least and the weakest gluten
Protein found in non-fat milk is made up of?
casein and whey
What are the cuts of beef?
chuck, rib, short loin, sirloin, round, flank, short plate, brisket and shank
Winterized oil is:
clear when refrigerated.
Hydrogen bonding helps the molecules to bond resulting in ___________________________. These _________________ increase the viscosity of the mixture, even under heat. for example _____________.
coagulated protein aggregates, aggregates, egg whites
Fat in a baked product promotes tenderness by
coating gluten strands to slow gluten development
What protein is tenderized in meat by moist heating?
collagen
What are the 4 main categories of connective tissue?
collagen, elastin, reticulin, ground substance
What does the primary protein structure consist of?
combination of amino acids in the proper sequence
Where are Metalloproteins found and some examples?
conjugated protein found in meats that contain a metal such as Ferritin, myoglobin & hemoglobin
What are Phospholipoproteins and where are they found?
conjugated protein that includes inorganic phosphate for example casein in milk
What happens when myoglobin is exposed to CO2?
converts to oxymyoglobin which causes and intense cherry red on the surface cut
There is a complaint that the broccoli served in the dining room has a very strong flavor. It may be due to:
cooking it too long
What are all the forms of mechanical tenderization?
cubing, grinding, scoring, pounding
Acid and egg mixture causes the egg to
curdle
Adding alkaline to meat causes?
darkening of color, decrease tenderness, not recommend
Increasing the amount of sugar in a starch mixture
decreases viscosity and increases translucency
Glycomacropeptide (GMP) results when rennin interacts with κ-casein as the curd in cheese forms which ay be effective in promoting what health effect?
dental & intestinal health
Pasteurization of milk means heating to a degree sufficient to:
destroy pathogenic microorganisms
What is the process by which the water content of a vegetable is replaced by a concentrated salt solution?
diffusion
The energy required for the change in state from water to ice to occur is called the:
heat of fusion
What are the two pigment categories in red meat?
hemoglobin and myoglobin
Use of yolks only results in a ___________ of coagulation.
higher temperature
What are the three methods of pasteurization?
hold method, HTST method and the UHT pasteurization
When cooking custard in a water bath the water must be hot or cold? why?
hot water, it insulates being custards from intense heat
The first step in preparing unflavored, granular gelatin is to?
hydrate in cold water
The presence of free fatty acids in an oil indicates the oil has undergone:
hydrolytic rancidity
How is egg foam stability enhanced?
if the surface tension is low and vapor pressure is low
Cabbage should be cooked:
in a large amount of water
A pressure cooker can be used to:
increase atmospheric pressure and raise the temperature of boiling water
Older animals=
increased fat which contributes to a stronger, characteristic flavor & juiciness, moisture content decreases
How does rate of heating influence, convection oven, the coagulation temperature?
increases the rate of cooking, but browns the top and bottom before the middle of the custard
Fish is high in?
iodine
Which nutrient is added for flour enrichment in the USA?
iron
Milk is an outstanding source of most vitamin and minerals except___________________.
iron and vitamin C
What must be done to a saturated solution for it to become supersaturated?
it must be cooled carefully
What does the presence of fat in the meats contribute?
juiciness and flavor
Whey proteins sometimes categorized as ___________ (5% α) and _____________ (9% β)
lactoalbumins, lactoglobulins
Non-fat found in milk is made up of?
lactose, minerals and protein
Young animals =
large amount of connective tissue, little fat
What is the compound in egg yolk responsible for emulsification?
lecithin and lycolecithin
What pie demonstrates everything we have learned so far?
lemon meringue pie
What is syneresis?
liquid leaking out from a sole
Name color pigment-solution. Carotenoid+ Base (alkaline)
loss of intensity
Custards made with egg whites coagulate at a _____________ than those made with whole eggs.
lower temperature
Casein micelles are precipitated by___________.
rennin
What are the dry heat methods?
roasting, broiling, baking, pan/deep fry
UHT milk storage is safely done at_________.
room temp. before opening and fridge after opening
What is flour called that is high in starch and low in protein and ann example?
short-patent flour, cake flour
A thickened starch mixture that flows is called a
sol, solid (starch) in a liquid
What is the continuous phase of a gel?
solid
Collagen is _______ in water and when it is cooked slowly with moist heat, it becomes ______.
soluble, gelatin
What is the most versatile and economically feasible of plant proteins studied?
soy protein
How do you obtain a smooth custard?
splitting the egg white and yolks
Which of the following does not happen when cooking vegetables? starch increases as sugars increase starch decreases as sugars decreases sugars increase as starch decreases sugars decrease as starch increases
sugars increase as starch decreases
Why do egg whites beat more easily at room temperature?
surface tension is lower
What is fluid seeping from a congealed product called?
syneresis
The tartness in fruits and vegetables is due to:
tannins
The type of baking powder with the most complete reaction at room temperature is
tartrate
Aging, allowing meat to pass through rigor mortis enhances
tenderness
Functions of fats in food preparation include:
texture, flavor, tenderness, color
Acid and starch mixture causes the mixture to
thins out mixture
What does the quaternary structure consist of?
two or more peptide chains held tightly for example hemoglobin
Fats used in frying can become rancid due to the:
uptake of oxygen at the point of saturation.
Milk is made up of...
water and milk solids
In an egg what nutrients are found in the egg white?
water, protein
Which of the following does NOT happen when meat is cooked? muscle fibers shrink, fat melts, proteins are denatured, water-holding capacity increases, connective tissue may soften
water-holding capacity increases
Name color pigment-solution. Anthoxanthin+ Acid
white
Name color pigment-solution. Anthoxanthin+ Base (alkaline)
yellow
In a lemon meringue pie what part of the egg is in the pie filling and what does it add?
yolk, coloring and thickening agent
Adequate heating is necessary after adding the egg yolk to ensure that the _________ has been inactivated by coagulation.
α-amylase
