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Food Science Ch. 1 - An Old, But New Subject Latest Update Graded A+ $9.99
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Food Science Ch. 1 - An Old, But New Subject Latest Update Graded A+ How does the addition of acid influence the texture of fish during cooking? Acidic ingredients, like lemon juice, can help denature the proteins in fish, making it more tender and adding a delicate texture. Why does addi...

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  • November 20, 2024
  • 10
  • 2024/2025
  • Exam (elaborations)
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Food Science Ch. 1 - An Old, But New
Subject Latest Update Graded A+
How does the addition of acid influence the texture of fish during cooking?


✔✔ Acidic ingredients, like lemon juice, can help denature the proteins in fish, making it more

tender and adding a delicate texture.




Why does adding sugar to whipped cream help stabilize it?


✔✔ Sugar helps stabilize whipped cream by preventing the proteins in the cream from breaking

down too quickly, maintaining a firm and smooth texture.




What effect does high heat have on the nutritional content of vegetables?


✔✔ High heat can cause the breakdown of vitamins and minerals in vegetables, especially

water-soluble nutrients like vitamin C, reducing their nutritional value.




How do starches influence the consistency of sauces?


✔✔ Starches absorb water and swell when heated, thickening sauces and providing a smooth,

glossy finish.




1

, What causes bread to rise during baking?


✔✔ Yeast ferments the sugars in the dough, producing carbon dioxide gas, which causes the

dough to rise and form air pockets, creating a light texture.




How does the use of butter affect the texture of baked cookies?


✔✔ Butter contributes to the crispness and tenderness of cookies by providing fat that coats the

flour particles, leading to a desirable texture.




Why is it important to knead dough for bread?


✔✔ Kneading dough develops gluten, which provides structure and elasticity, helping the bread

rise and maintain its shape during baking.




What happens when you overmix muffin batter?


✔✔ Overmixing muffin batter can lead to a tough texture, as it overdevelops the gluten, causing

the muffins to be dense rather than light and fluffy.




How do proteins affect the structure of cakes?


✔✔ Proteins in the cake batter, especially from eggs and flour, contribute to the cake's structure

by forming a network that traps air during baking, resulting in a light texture.

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