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basic food lec
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This nutrient is essential to proper growth and maintenance and is commonly found in legumes and meat
Protein
This is practically unavailable for microbial activities and is resistant to freezing and drying
Bound water
A unit of measurement to describe energy derived from foods
Kilocalorie
In foods, water has several functions, the two most important functions being
Transferring heat and serving as a universal solvent
The amount of heat required to raise the temperature of 1 gram of a substance 1 degree centigrade
Specific heat
Regarding boiling point, increasing the elevation
Decreases the boiling point of water
Increasing the atmospheric pressure
Raises water's boiling point
Soft water contains a greater concentration of sodium compounds, whereas hard water has a higher concentration of
Calcium and magnesium
Which of the following food items is not a colloidal dispersion
All of the above
Which of the following food items is an example of a suspension
Cornstarch mixed in water
Which of the following is not an example of hydrolysis
Hydrolysis of glucose to sucrose and maltose
Regarding measurement of water activity in a food, as free water increases
So does water activity
Classification of carbohydrates that are linked together in long chains and includes starch and fiber
Polysaccharides
Which of the following polysaccharides are indigestible
Lignin
As plants like celery and carrots mature, their cell walls increase in concentration resulting in a tough, stringy texture
Lignin
Which of the following reactions is a function of protein during food preparation
Coagulation
Protein complementation refers to
Two incomplete protein foods which when combined yield a complete protein profile
Which of the following enzymes is used for meat tenderization
Papain, bromelain, and ficin
One possible drawback to moist heat cookery is that _____ may leach out and be lost in the liquid
All of the above answers are correct
Which of the following temperatures matches the correct moist heat cooking method
Poaching – 160 to 180 degrees F
Which of the following cooking methods is characterized by gently rising bubbles that barely break the surface
Simmering
Cook vegetables are best when _____ because this method helps to retain texture, color, taste, and nutrients
Steamed
In dry heat preparation, heat is transferred by
All of the above answers are correct
Some meats are initially seared in which of the following dry heat cooking methods
Roasting
The direct transfer of heat from substance to another that it is contacting is called
Conduction
Heat is transferred by _____ in broiling, grilling, and microwaving
Radiation
The mixing technique creaming occurs when
Fat and sugar are beaten together until they take on a light, airy texture
Which of the following mixing techniques is used when dry and moist ingredients are mixed separately and then combined together and blended just until the dry ingredients become moist
Muffin method
Which of the following salt varieties is refined rock salt that is often fortified with iodine and contains additives to prevent caking
Table salt
Seasonings and flavorings should be added _____ enough to release the flavor and not so soon that the flavor is lost
Early
