Intro to Food Science: Exam 2 Full

What are the functions of the egg whites in the angel food cake recipe?

-Dissolve and disperse other ingredients

-provided protein for foam structure

-small amount of sugar for Maillard reaction

-liquid for steam leavening

Dissolve and disperse other ingredients, provide protein for foam structure, small amount of sugar for Maillard reaction, liquid for steam leavening

How does cream of tartar stabilize the foam structure?

as an acid, lowers the pH and brings the egg white proteins nearer the isoelectric point so they can cross-link with each other and stabilize the foam

How does cream of tartar affect the color of angel food cake?

the interior is whiter because the acid turns the anthoxanthins whiter

What are the functions of the sugar?

-stabilizes foam

-crystallizes to provide structure

-contributes to Maillard browning reaction

-sweetness

stabilizes foam, contributes to maillard browning reaction, sweetness

What are the functions of the cake flour?

-provides reducing sugars and protein for the Maillard reaction

-minimizes loss of volume before the batter is baked

-Provides structure during baking

provides reducing sugars and protein for the Maillard reaction, provides structure during baking

What are the functions of the cream of tartar?

-provides acid to stabilize the egg white foam

-causes the final product to be whiter

-raises the pH of the cake, making it more yellow

-The acid in cream of tartar denatures the egg whites

provides acid to stabilize the egg white foam, causes the final product to be whiter

What are the functions of removing any traces of fat from the pan in step 1?

-to prevent the cake from sliding out of the pan after baking

-to prevent the fat from impairing the foam

-so the foam can "climb up" the sides of the pan while baking

-to tenderize the side crusts

to prevent the cake from sliding out of the pan after baking

What are the functions of adding the salt and cream of tartar when the egg whites are foamy in step 3?

-So the cream of tartar is added early enough that it can stabilize the foam

-so the salt can denature the proteins

-so they can dissolve completely

-so the salt can stabilize the foam

so the cream of tartar is added early enough that it can stabilize the foam, so they can dissolve completely

Why is the sugar added in step 4 (at the soft peak stage)?

-adding the sugar earlier would prevent the egg proteins from absorbing enough water to form a stable foam

-adding later might allow the foam to become too stiff and dry

-sugar causes the egg whites to denature, forming a more stable foam

-adding it earlier would interfere with the foam formation, greatly slowing or even preventing the foam from reaching the stiff peak stage

adding later might allow the foam to become too stiff and dry, adding it earlier would interfere with the foam formation, greatly slowing or even preventing the foam from reaching the stiff peak stage

What is the function of inverting the pan after removing it from the oven in step 9?

-so the cake cools faster

-the residual heat from the oven causes the cake to expand more while inverted

-to take the cake out of the pan

-to prevent cake from collapsing

to prevent the cake from collapsing

When preparing an angel food cake, the assigned reading suggests using bowls made from which of the following materials?

-copper

-stainless steel

-plastic

-glass

stainless steel, glass

Egg yolks prevent the formation of egg white foams. What substance(s) in egg yolks is/are responsible for this?

-livetin

-lysozyme

-lipovitellin

-ovomucin

livetin, lipovitellin

How does microwave heating differ from heating in a conventional oven?

-microwave heating produces relatively more Maillard browning

-heating in a microwave results in evaporative cooling on the surface

-microwave heating produces a crisp crust

-microwave heating heats from inside the food

heating in a microwave results in evaporative cooling on the surface, microwave heating heats from inside the food

How does beating past the stiff-peack stage affect an egg white foam?

-the foam will become stiff and dry

-the foam will become more shiny

-the foam will drain more when allowed to stand

-the foam will continue to increase in volume

the foam will become stiff and dry, the foam will drain more when allowed to stand

Why would a foam made from reconstituted dried egg whites require more time to reach the stiff peak stage?

-because of the heat treatment used to dry the egg whites

-because dried egg whites contain small amounts of egg yolk

-because corn starch is included in dried egg white powders to keep them dry

-because the proteins were previously denatured during pasteurization

because of the heat treatment used to dry the egg whites, because the proteins were previously denatured during pasteurization

What are the functions of the bananas and apples in the enzymatic browning lab?

-the apples and bananas provide the enzyme for the browning reaction

-the apples and bananas provide sugars that participate in the enzymatic browning reaction

-the apples and bananas provide quinones that are oxidized by the polyphenoloxidase

-the apples and bananas provide the substrates for the browning reaction

-the apples and bananas provide the enzyme for the browning reaction

-the apples and bananas provide the substrates for the browning reaction

What are the functions of the lemon juice in the enzymatic browning lab?

-the lemon juice inactivates the enzymes

-the lemon juice contains citric acid which lowers the pH

-the lemon juice contains polyphenoloxidase that catalyzes the browning reaction

-the lemon juice contains citirc acid which acts as a chelator of copper

-the lemon juice contains ascorbic acid which serves as a reducing agent

-the lemon juice contains citric acid which lowers the pH

-the lemon juice contains citric acid which acts as a chelator of copper

-the lemon juice contains ascorbic acid which serves as a reducing agent

What are the functions of the sugar in the enzymatic browning lab?

-the sugar is an antioxidant

-the sugar denatures the enzyme

-the sugar syrup serves as an oxygen barrier

-the sugar inactivates the enzyme

-the sugar syrup serves as an oxygen barrier

What are the functions of blanching the fruit for 30 seconds?

-blanching for 30 seconds inactivates the substrate (polyphenols).

-blanching for 30 seconds will inactivate the enzymes on the surface of the fruit

-blanching for 30 seconds is used to remove the skins of the apples

-blanching for 30 seconds will convert quinones back to polyphenols

-blanching for 30 seconds will inactivate the enzymes on the surface of the fruit

What are the functions of blanching the fruit for 3 minutes?

-blanching for 3 minutes reduces the quinones back to polyphenols, preventing browning

-blanching for 3 minutes stimulates the activity of the enzyme, increasing the amount of browning

-blanching for 3 minutes denatures the enzyme throughout the piece of fruit

-blanching for 3 minutes inactivates the substrate

-blanching for 3 minutes denatures the enzyme throughout the piece of fruit

Which of the following could be slow or reduce the extent of enzymatic browning?

-holding in an oxygen-rich environment

-white wine

-freezing

-warming the fruit to slighting above room temperature

-a solution of sodium chloride

-a solution of cream of tar-tar

-white wine

-freezing

-a solution of sodium chloride

-a solution of cream of tartar

Which of the following increase the rate of enzymatic browning in a cut fruit?

-polyphenol oxidase in the fruit

-sugar (sucrose) in the fruit

-polypenoloxidase content in fruit

-intercellular oxygen content in fruit

-vitamin C or ascorbic acid in the fruit

-polyphenol oxidase in the fruit

-polyphenoloxidase content in fruit

-intercellular oxygen content in fruit

Which of the following are characteristics of the polyphenol's chemical structure in the enzymatic browning reaction?

-dextrins

-benzene ring

-hydroxyl groups

-long chain fatty acids

-short chain fatty acids

-benzene ring

-hydroxyl groups

Which of the following are catalyzed by alpha amylase?

-Working from the end of the starch molecule cleaves alpha 1,6 linkages to form maltose segments

-working from the end of a starch molecule, cleaves alpha 1,4 linkages to form maltose

-working from the end of a starch molecule cleaves alpha 1,6 linkages to form sucrose segments

-random cleavage of alpha 1,6 linkages

-random cleavage of alpha 1,4 linkages

-random cleavage of alpha 1,4 linkages

What pigments are present in raw broccoli?

-carotenoids

-anthocyanins

-chlorophyll

-pheophytin

-anthoxanthins

-carotenoids

-chlorophyll

What color is broccoli when cooked in acid?

-bright natural green

-army/olive green

-brown

-dark orange

army/olive green

What color is broccoli cooked at a higher than neutral pH?

-bright green

-army/olive green

-brown

-dark orange

bright green

What pigments are present in red cabbage?

-carotenoids

-anthoxanthins

-chlorophyll

-anthocyanins

-anthoxanthins

-anthocyanins

What color is red cabbage cooked at a low pH?

-purple

-green

-blue

-red

red

What color is red cabbage when cooked in base?

-green

-purple

-red

-yellow

green

What pigments are present in yellow/white (not greed or red) onions?

-chlorophyll

-anthocyanins

-carotenoids

-anthoxanthins

anthoxanthins

What color are onions with anthoxanthins present in acid?

-white

-yellow

-pink

-brown

white

What color are onions that have anthoxanthins in base?

-brown

-white

-yellow

-green

yellow

What pigments are present in orange carrots?

-anthocyanins

-carotenoids

-chlorophyll

-carotenes

-carotenoids

-carotenes

What color are carrots in acid?

-lighter orange

-brownish yellow

-red

-darker orange

lighter orange

What color are carrots in base?

-orange

-red

-lighter yellow

-lighter orange

orange

Which of the following increase as fruit ripens?

-the activity of pectin esterase

-the presence of air spaces within parenchyma cells

-proportion of carboxyl groups on the pectin molecule

-proportions of methyl ester groups on the pectin molecule

-the activity of pectin esterase

-proportion of carboxyl groups on the pectin molecule

Which of the following are true regarding bitterness in vegetables?

-bitterness is a common taste in Cruciferae vegetables

-the ability to taste bitterness may affect one's liking and consumption of vegetables

-hydrogen sulfide (H2S) is responsible for the bitter taste of some vegetables

-bitterness may be more highly perceived by those that can taste 6-n-propothiouracil

-bitterness is a common taste attribute in vegetables from the Allium genus

-bitterness is a common taste in Cruciferae vegetables

-the ability to taste bitterness may affect one's liking and consumption of vegetables

-bitterness my be more highly perceived by those that can taste 6-n-propothiouracil

Which of the following are key attributes of flavonoids?

-two benzene rings

-a three oxygen bridge

-a three carbon bridge

-water solubility

-three benzene rings

-fat solubility

-two benzene rings

-a three carbon bridge

-water solubility

Which reaction(s) can cause color change in both anthocyanin and anthoxanthin pigments?

-a decrease in pH

-enzymatic browning

-small amounts of sodium chloride

-the presenece of ions from glass utensils

-an increase in pH

-the presence of ions from metal utensils

-a decrease in pH

-enzymatic browning

-an increase in pH

-the presence of ions from metal utensils

Which of the following are true about xanthophylls?

-beta carotene is a Xanthophyll

-Xanthophylls have high vitamin A content

-xanthophylls are subset of carotenes

-xanthophylls are carotenoids

-xanthophylls can change color by exposure to light

-xanthophylls are carotenoids

-xanthophylls can change color by exposure to light

Why is the patty made in the meat lab shaped to be 1 cm thick?

-if all patties are the same thickness then differences we see between patties won't be due to differences in the initial thickness of the patty

-a 1 cm thick patty will cook more slowly under the broiler than a thicker patty

-it would be more difficult to insert and position the thermometer into a thicker patty

-a thicker patty would absorb more radiant heat

-if all patties are the same thickness then differences we see between patties won't be due to differences in the initial thickness of the patty

Why is the oven door left open during broiling the patty?

-having the door open allows one to see how brown the meat is getting

-because the heating element may cycle off if the door is closed and the oven gets too hot

-with the oven door open the convection currents can move the hot air out of the oven

-having the door open allows cool air to come in and this prevents the meat from cooking too rapidly

-because the heating element may cycle off if the door is closed and the oven gets too hot

Which of the following may indicate a more tender cut of meat?

-high connective tissue content

-high elastin content

-low solubility of collagen

-high fat content (marbling)

-young age of animal

-aged meat

-high fat content (marbling)

-young age of animal

-aged meat

What is/are characteristic(s) of the chemical structure providing the "supermarket red" color in meats?

-N2 in the free-binding site

-Ferric iron

-OH in the free-binding site

-Ferrous iron

-O2 in the free-binding site

-ferrous iron

-O2 int he free-binding site

Define retrogradation

-the rehydrogen bonding of starch molecules immediately following gelatinization, as the product cools

-the process of re-hydrogen bonding of starch molecules during storage

-the swelling process of starch granules in water following a heat treatment

-the continuous rebonding and recrystallization of starch molecules during storage

-the process of re-hydrogen bonding of starch molecules during storage

-the continuous rebonding and recrystallization of starch molecules during storage

Which of the following factors increases the stability of a protein foam?

-adding sugar

-adding acid

-adding a small amount of oil

-beating to the stiff peak stage

-beating to the dry stage

-adding sugar

-adding acid

-beating to the stiff peak stage

Which of the following statements are typically true of fat in meat?

-the fat is mainly composed of saturated fatty acids

-the fat content is indicative of the relative proportions of actin to myosin

-the fat is solid at room temperature

-the fat carries the characteristic species (e.g. beef, pork, lamb) flavor

-the fat is mainly composed of short-chain saturated fatty acids

-the prime grade of meat contains more fat than the choice grade

-the fat is mainly composed of saturated fatty acids

-the fat is solid at room temperature

-the fat carries the characteristic species (e.g. beef, pork, lamb) flavor

-the prime grade of meat contains more fat than the choice grade

What are the functions of sugar in the mayonnaise recipe?

-sugar provides sweetness

-sugar stabilizes the mayonnaise

-sugar enables the mayonnaise to be beaten longer to make it stiff

-sugar thickens the mayonnaise

-sugar provides sweetness

What are the functions of the oil in the mayonnaise recipe?

-oil makes up the dispersed phase of the mayonnaise

-oil makes up the continuous phase

-oil acts as an emulsifier

-oil thickens the mayonnaise

-oil makes up the dispersed phase of the mayonnaise

-oil thickens the mayonnaise

What are the functions of the egg yolks in the mayonnaise?

-the egg yolk coagulates to provide thickness

-the egg yolk provides color

-the egg yolk provides phospholipid emulsifiers

-the egg yolk contributes to both the dispersed and continuous phases

-the egg yolk provides color

-the egg yolk provides phospholipid emulsifiers

-the egg yolk contributes to both the dispersed and continuous phases

What are the functions of the vinegar in the mayonnaise?

-the vinegar provides flavor

-the vinegar provides part of the volume of the continuous phase

-the vinegar is the dispersed phase

-the vinegar helps to stabilize the emulsion

-the vinegar provides flavor

-the vinegar provides part of the volume of the continuous phase

What are the functions of the dry mustard in the mayonnaise recipe?

-mustard interferes with the fat droplets becoming smaller

-mustard reduces the viscosity of the continuous phase

-mustard acts as an emulsifier

-mustard provides flavor

-mustard acts as an emulsifier

-mustard provides flavor

What are the functions of steps 4-6 of the mayonnaise recipe (adding oil slowly and beating)?

-oil is added slowly so no more oil is added at any one time than is already present in the emulsion

-this breaks up the oil droplets and disperses them in the continuous phase

-beating breaks up the vinegar droplets and disperses them in the continuous phase

-vigorous beating subdivides oil droplets into smaller droplets that make the emulsion thicker

-oil is added slowly so no more oil is added at any one time than is already present in the emulsion

-this breaks up the oil droplets and disperses them in the continuous phase

-vigorous beating subdivides oil droplets into smaller droplets that make the emulsion thicker

What are the functions of the wine in the Bearnaise sauce recipe?

-the wine lowers the pH of the sauce, making the emulsion more stable

-the wine makes up part of the volume of the continuous phase

-the wine imparts flavor

-the wine acts as an emulsifier

-the wine makes up part of the volume of the continuous phase

-the wine imparts flavor

What are the functions of the salt, onion, peppercorns, tarragon, chervil, and parsley in the Bearnaise sauce recipe?

-these ingredients all impart flavor

-these ingredients are finely divided solids that act as emulsifiers

-these ingredients all impart flavor

What are the functions of the cold butter in the Bearnaise and Hollandaise sauce recipes?

-the cold butter is used to help control the temperature of the egg yolks so they don't overcoagulate

-the cold butter makes up most of the volume of the continuous phase

-the cold butter slows the rate at which the emulsion forms once the melted butter is added

-the cold butter makes up part of the dispersed phase and is thus partly responsible for thickening the sauces

-the cold butter is used to help control the temperature of the egg yolks so they don't overcoagulate

-the cold butter makes up part of the dispersed phase and is thus partly responsible for thickening the sauces

What are the funcitons of step 1 of the Bearnaise sauce recipe (combine the wine, salt, vinegar, onions, peppercorns, tarragon, chervil and parsley in a small saucepan and cook on medium heat until reduced by half)?

-to concentrate the flavors of the ingredients

-to extract the flavors of the herbs into the liquid

-boiling inactivates polyphenoloxidase that would otherwise change the color of the carotenoid pigments in the egg yolk

-to decrease the acidity of the wine and vinegar

-to concentrate the flavors of the ingredients

-to extract the flavors of the herbs into the liquid

What are the funcitons of step 4 in the Bearnaise sauce recipe and step 1 in the Hollandaise sauce recipe (beat the egg yolks with a wire whisk in the top of a double boiler, but not over any heat, for a minute or two until they thicken slightly and turn lemon-colored)?

-to release the lecithin from the membrane around the yolk

-to incorporate air into the yolks

-to thicken the yolks

-to emulsify the fat in the egg yolk

-to incorporate air into the yolks

-to thicken the yolks

What are the functions of step 7 in the Bearnaise sauce recipe and step 4 in the Hollandaise sauce recipe (Start beating in the melted butter by driblets, adding it more quickly as sauce thickens)?

-It is added very slowly so no more butter is added at any one time than is already present in the emulsion

-Vigorous beating subdivides oil droplets into smaller droplets.

-To break up the melted butter into droplets and disperse them in the continuous phase

-This breaks up the vinegar/lemon juice droplets and disperses them in the continuous phase.

-It is added very slowly so no more butter is added at any one time than is already present in the emulsion.

-Vigorous beating subdivides oil droplets into smaller droplets.

-To break up the melted butter into droplets and disperse them in the continuous phase.

What are the functions of the lemon juice in the Hollandaise sauce recipe?

-The lemon juice makes up the continuous phase

-The acid in the lemon juice stabilizes the emulsion

-The lemon juice is much of the volume of the dispersed phase.

-The lemon juice adds flavor

-The lemon juice makes up the continuous phase

-The lemon juice adds flavor

Homemade French-type dressing is an inherently unstable emulsion. How could one adjust the recipe to stabilize and prevent the rapid separation of the emulsion?

-Add extra acid (vinegar)

-Add a vegetable gum

-Add gelatin

- Add propylene glycol

-Add extra oil

-Add a vegetable gum

-Add gelatin

-Add propylene glycol

How much oil can an egg yolk emulsify into mayonnaise?

-5 cups

-4 cups

-2 cups

-2 cups

Select the correctly matched food products with the type of emulsion (oil in water, water in oil):

-Margarine - oil in water

-Mayonnaise - water in oil

-Butter - water in oil

-Milk - oil in water

-Butter - water in oil

-Milk - oil in water

Which of the following is/are true regarding emulsifiers?

-Egg whites contain the emulsifier lecithin

-Emulsifiers promote the stability of an emulsion

-Emulsifiers are entirely fat soluble

-Lecithin is a commonly used emulsifier

-Emulsifiers promote the stability of an emulsion

-Lecithin is a commonly used emulsifier

Warmed over flavors are most commonly associated with which of the following?

-beef

-lamb

-pork

-turkey

-turkey

What are the functions of the flour in the bread recipe?

- The acids in the flour stabilize the dough

-Provides structure to the finished product

-Provides dough structure - from gluten network

-Bran and germ in whole wheat flour increase final loaf volume

-Provides food for the yeast

-Provides structure to the finished product

-Provides dough structure - from gluten network

-Provides food for the yeast

What are the functions of the milk in the bread recipe?

-Provides liquid to dissolve salt, sugar, and other small molecules

-Provides liquid for steam leavening

-Provides liquid to hydrate the flour

-The lactose provides food for the yeast

-Provides sugar and protein for the Maillard reaction

-Provides liquid to dissolve salt, sugar, and other small molecules

- Provides liquid for steam leavening

-Provides liquid to hydrate the flour

-Provides sugar and protein for the Maillard reaction

What are the functions of the sugar in the bread recipe?

-Protects the gluten proteins from over-denaturing when baked

-Provides food for the yeast

-The sugar crystallizes to provide some structure

-Provides sweetness

-Provides food for the yeast

What are the functions of the shortening in the bread recipe?

-Flavor

-Provides flakiness

-tenderizes the product because it coats starch and proteins and may restrict their interactions

-Enhances the ability of the bread to rise in the oven

-Emulsifies the fat in the milk

-Flavor

-Tenderizes the product because it coats starch and proteins and may restrict their interactions

-Enhances the ability of the bread to rise in the oven

What are the functions of salt in the bread recipe?

- Slows (controls) yeast fermentation rate

-Has a tightening effect on gluten

-Flavor

-Tenderizes the bread.

-Slows (controls) yeast fermentation rate

-Has a tightening effect on gluten

-Flavor

What are the functions of yeast in the bread recipe?

-Provides substances that make the dough more plastic

-Provides substances, such as acids, that improve handling qualities of dough

-Flavor

-Produces CO2 for leavening

-Provides substances, such as acids, that improve handling qualities of dough

-Flavor

-Produces CO2 for leavening

What are the functions of step 1 (Soften yeast in warm water)?

-To kill the yeast so they create carbon dioxide in the dough

-To disperse the yeast so it can be more thoroughly mixed with the other ingredients.

-To prevent the yeast from taking up all the liquid from the milk

-To hydrate the yeast so it becomes active and generates carbon dioxide

-To disperse the yeast so it can be more thoroughly mixed with the other ingredients.

-To hydrate the yeast so it becomes active and generates carbon dioxide

What are the functions of step 2 (Scald milk (heat in a saucepan until a skin forms on the top.) Combine hot milk, sugar, salt and shortening in a 1-quart mixing bowl and cool to 95oF or 36oC)?

-Cooled to prevent killing the yeast in step 3.

-Melt the shortening

-Scalding denatures a protein, beta lactoglobulin, in milk that would otherwise make the dough weaker

- Dissolve salt and sugar

-Begin gluten formation

-Cooled to prevent killing the yeast in step 3.

-Melt the shortening

-Scalding denatures a protein, beta lactoglobulin, in milk that would otherwise make the dough weaker

-Dissolve salt and sugar

What are the functions of step 5 (Sprinkle 1/2 tsp. flour on bread board. Turn dough onto floured board and let rest about 10 minutes. (Cover dough with mixing bowl.)?

-To allow the dough to rise

-To prevent the dough from sticking to the board

-To allow for more hydration of the flour

- To cause more gas bubbles to form

-To prevent the dough from sticking to the board

-To allow for more hydration of the flour

What are the functions of step 6 (Knead until dough is very elastic...)

- To incorporate air cells

-To develop the gluten network

-To stimulate Carbon Dioxide production

-To increase the plasticity of the dough

-To incorporate air cells

-To develop the gluten network

What are the functions of step 9 (Punch down dough. Then gently shape dough into a ball.)?

-Dough is punched down to keep gluten from over expanding

-The dough is shaped in a ball because it will be baked in that shape

-The dough is shaped in a ball to prepare for rolling

-Dough is punched down to redistribute yeast and nutrients in the dough

-Dough is punched down to keep gluten from over expanding

-The dough is shaped in a ball to prepare for rolling

-Dough is punched down to redistribute yeast and nutrients in the dough

What are the functions of step 14 (Proof for 25 minutes)?

-To kill the yeast so they stop producing carbon dioxide

-To produce additional carbon dioxide for leavening

-To cause more gas bubbles to form

-To begin the process of oven spring

-To prevent the dough from drying out

-To kill the yeast so they stop producing carbon dioxide

-To produce additional carbon dioxide for leavening

-To cause more gas bubbles to form

-To begin the process of oven spring

-To prevent the dough from drying out

What are the functions of flour in the gluten ball recipe?

-The flour provides flakiness

-Source of proteins to form the gluten matrix

-To form a dough with the added water.

-Source of starch that will gelatinize to provide structure in the final gluten ball

-Source of proteins to form the gluten matrix

- To form a dough with the added water.

What are the functions of water in the gluten ball recipe?

-Dissolves the added salt

-Source of liquid to hydrate the gluten-forming proteins and form the dough

-Provides steam to puff up the gluten ball in the oven

-Source of liquid for starch gelatinization

-Source of liquid to hydrate the gluten-forming proteins and form the dough

-Provides steam to puff up the gluten ball in the oven

What are the functions of step 2 in the gluten ball recipe (Add water gradually to flour. Add just enough water to make a stiff dough - no more! Record the amount of water used. Stir until water is thoroughly combined and the dough forms a ball. Knead ball 5 min)

-Develop gluten matrix

-Hydrate the gluten proteins in the flour

-Record the amount of water used to compare between treatments

-Increase the amount of carbon dioxide in the dough

-Gelatinize the starch

-Develop gluten matrix

-Hydrate the gluten proteins in the flour

-Record the amount of water used to compare between treatments

What are the functions of step 3 in the gluten ball recipe (Place a strainer in a bowl under a water faucet. Work dough ball with fingers under gently running water. Work dough gently; avoid tearing or pulling it into pieces.)?

-Incorporate air into the dough

-Wash the starch out of the dough

-The strainer is used to catch bits of dough that might be lost

-Was the gluten out of the dough

-Wash the starch out of the dough

-The strainer is used to catch bits of dough that might be lost

What is the function of step 7 in the gluten ball recipe (Bake gluten balls at 450F for 15 min. Turn oven down to 300F and continue baking for 30 min.)?

-Reducing the temperature after 15 minutes prevents the ball from becoming too dark (or burning)

-The starch gelatinizes during this step to set the gluten ball structure

-The high initial temperature stimulates the yeast to produce more carbon dioxide, which, in turn, inflates the gluten ball

-The high initial temperature produces a large amount of steam that inflates the ball

-Reducing the temperature after 15 minutes prevents the ball from becoming too dark (or burning)

-The high initial temperature produces a large amount of steam that inflates the ball

What is oven spring in regards to yeast bread?

-A rapid decrease in bread volume after removing the baked loaf from the oven

-The rapid increase in bread volume in the first few minutes of baking

-The ability for the finished loaf to "bounce back" when touched

-The rapid increase in bread volume in the first few minutes of baking

Which of the following is/are true regarding bread staling?

-Stale bread is less crumbly than fresh bread

-Staling begins in the proofing stage

-Increased firmness is characteristic of bread staling

-An oxidative off-flavor may develop throughout staling

-Staleness can partially be attributed to starch retrogradation

-Staling can be prevented with the use of moisture-tight plastic wrapping

-Increased firmness is characteristic of bread staling

-An oxidative off-flavor may develop throughout staling

-Staleness can partially be attributed to starch retrogradation

Which of the following factors increase the rate of carbon dioxide production?

- More yeast

-increase in osmotic pressure

- availability of maltose

-Availability of glucose

-availability of lactose

-Availability of beta amylase

-More yeast

-availability of maltose

-Availability of glucose

-Availability of beta amylase

Which of the following statements are true regarding corn?

-Grits are produced by clumping corn meal pieces together with a binder

-The prominent pigments in yellow corn are carotenoids

-Pop corn pops due to a chemical leavener in the kernels

-The process of Nixtamalization is used to prepare some corn products

-Anthocyanins are a prominent pigment in yellow sweet corn

-The prominent pigments in yellow corn are carotenoids

-The process of Nixtamalization is used to prepare some corn products

legume

- dried beans and peas such as kidney beans, navy beans, pinto beans, split peas, etc.

-nutritionally valuable staple foods that are great sources of calories, proteins, complex carbs, and fiber

lectin

- toxic compound that is a hemagglutinin that clump red blood cells found in legumes

-removed by cooking legumes

trypsin inhibitor

- toxic substance found in legumes that prevents protein digestion and removes the benefit of the high proportion of protein in legumes

-removed by cooking legumes

tofu

-hot soymilk added with a compound that will cause it to gel, commonly nigari or calcium sulfate

nigari

compound that mainly consists of magnesium chloride that causes hot soymilk to gel

actin

-a muscle fiber protein that is partly responsible for muscle contraction and the tenderness of meat

-spherical molecules that bind to form a structure similar to a string of beads

-two strings form a thin filament

myosin

-a muscle fiber protein that is partly responsible for muscle contraction and the tenderness of meat

-shaped like a golf club and arranges in clusters that create thick filaments

-filament runs along center and head pokes out from side

muscle fiber

a single muscle cell made up of myofibrils grouped together and is covered by a sarcolemma

sarcomere

-basic unit of a muscle protein that contains actin and myosin molecules

-many together form one fibril and control muscle contraction

fibril

-sarcomeres arranged end on end (z line to z line)

-bundles of these make up muscle cell

sarcolemma

-membrane surrounding muscle fiber (bundle of fibrils) that is equivalent to a cell membrane

connective tissue

ground substance with embedded fibers of collagen and elastin that is a component of animal tissue

collagen

-a major protein of connective tissue that is white in color and has a structure that looks like 3 twisted ropes

-doesn't stretch

-converted to gelatin when heated