Food science exam 3 - from kahoot

What describes a sol?

solid dispersed in a liquid

What is a gel?

a liquid dispersed in a solid

A recipe calls for a 6 to 1 flour-liquid ratio. What would it be classified as?

a dough

What does it mean to proof bread?

A second rise to allow additional yeast CO2 production

What is the primary function of gums in food systems?

Thicken and stabilize

Can sugar act as a preservative?

Yes - it binds to water

What characteristic of gums contributes most to their thickening ability?

highly branching structure

Marina is making a pastry, and it turned out tough. What could have gone wrong?

She handled it too much

• There was more gluten reaction

Quick breads use biological leavening?

False

• quick breads use chemical leavening

What bread uses biological leavening

yeast bread

What is staling due to?

amylose and amylopectin re-associations

What happens during gelatin gel formation?

Protein strands crosslink to form a network

What factors help prevent clumping when preparing gelatin?

Sprinkling gelatin over cold liquid first

• allows them to hydrate before applying heat so the gel forms evenly

What is the effect of vigorously mixing gelatin gels immediately?

disrupts the formation of its junction zones

What is the effect of adding only hot water?

causes clumping

What is the cause of freezing gelatin?

disrupts the structure

What is required to form an emulsion?

Energy and emulsifiers

Why do emulsions tend to separate over time?

lipid droplets naturally coalesce

What best describes a foam?

Gas dispersed in liquid

What would most likely stabilize a foam?

increasing viscosity with sugar or gums

Fiber is mainly found in which part of the plant cell?

Cell wall

Which pigments are typically responsible for orange colors?

carotenoids

Which pigments are typically responsible for green colors?

Chlorophyll

What caratynoid is found in carrots

betacarotenine

What is not typically a flavor compound found in vegetables?

citric acid

What flavor coumpound is typically found in vegetables?

Sugar, organic acids, Allium

What is a mixing term that best applies to doughs?

Kneading

Which term is defined as “fat subdivided and coated with flour”

cut

Which of the following is an example of an oil-in-water (O/W) emulsion?

milk

• The proportion of water is higher than that of oil

Butter is what type of emulsion?

water-in-oil emulsion

Will colloidal solutions settle out over time?

No

• This is because the particles are larger than the true solution particles, but small enough to stay suspended indefinitely.

What could happen if too much acid is added to pectin gel?

It would form a tough gel due to excessive hydrogen bonding

What is the primary difference between pectin gel and gelatin gel?

Pectin: carbohydrate-based - polysaccharides

Gelatin: protein - comes from collagen, which comes from the connective tissue of animals.

Jose added fresh pineapple to his gelatin dessert. In the morning, he found that it had not set. What happened?

enzymes from the pineapple hydrolyzed the gelatin.

A recipe calls for flour, oil, egg, baking powder, salt, and cream of tartar. What is the role of cream of tartar?

It helps with the leavening process because it contains acid

What helps gluten development?

• handling

• hydrolyzation