Chapter 7: Water-The Universal Solvent
Hard Water
The term that refers to water that has has metal ions in it.
Biological, chemical, and microbial
The three types of contaminants found in water.
Soft Water
The water that will give the most successful food preparation is called ____________.
Polar Covalent Bond
Unequal sharing of Electrons
Adhesive Property
A meniscus is caused by water's _________
Plastic
An example of a physical contaminant in water
False
At higher altitudes, the human body requires less water to stay hydrated.
Pike's Peak
Atmospheric pressure can change the amount of energy needed to break hydrogen bonds in water. In which place will water boil at the lowest temperature.
Sea Level
Atmospheric pressure is based on the pressure of the atmosphere at _____________ level.
Polar Covalent
Bond that are formed within a water molecule
Impurities
Changes the physical and chemical characteristics of water.
True
Cloudy water or ice is the result of oxygen in the water.
Lower dissolved oxygen level
Cooled boiled water has a flat taste because...
Non-Polar Covalent Bond
Electrons are shared equally.
As batters and doughs are heated, water expands and moves to the gaseous phase requiring more space. Small pockets of steam creaste cells similar to those formed by carbon dioxide from chemical leavening agents. Heat solidifies the batter or dough around the air and steam pockets
Explain how hot water (steam) asts as a leavening agent in baked goods.
Nutrients
Food Components necessary for life.
The advantage of cooking in steam
Food cooked in this manner is faster than boiling when pressure is added, foods are more flavorful, and foods are more nutritious.
Anhydrous
Free of Water
Water has no calories as compared to soft drinks. Many foods that are high in water are also high in sugar or salt.
Give the two main reasons you should drink water rather than just obtain water as parts of other foods.
Liquid
In which state is water most dense?
Free Water
Lemon Juice is an example of ...
Transport Nutrients, Remove waste products, body temperature, reactant for chemical reactions, and become part of body tissue.
Name four functions of water in the body.
False
Solid foods such as bread do not contain water.
True
T-F Ice floats because water is more dense in the liquid state.
Release Bitter Polyphenols
Tea and coffee are not brewed in boiling water because boiling water will...
Water Activity
The Water available to support enzyme activity.
100 C or 212 F
The boiling point of water at sea level.
H2O
The chemical formula of water.
Atmospheric Pressure
The force of the weight determined by the pull of the earths gravity pressing down on a surface.
True
Water is a nutrient.
Heat transfer by conduction and convenction
Water makes a good medium for cooking food because of __________________
False
Water softeners are used to remove ions that create temporary water hardness.
Bound Water
Water that is tied to the structure of large molecules like protein and starches.
Free Water
Water that readily separates out of food.
Hydrogen Bond
Weak attraction between positive and negative ends of two molecules.
Hydrogen Bond
When a Hydrogen of one atom is attracted to the oxygen atom of another.
The boiling point increases and the freezing point is lowered.
When salt and sugar is added to water.
Hydrogen bonds can easily form and hold water molecules into a rigid structure. It is more difficult for hydrogen bonds to be broken so water molecules can slide by one another freely.
Why does water freeze faster than it thaws?
