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dietitian exam module #1 test with 100% Correct Answers

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dietitian exam module #1 test with 100% Correct Answers

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  • September 16, 2024
  • 10
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Dietitian
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dietitian exam module #1 test with 100%
Correct Answers
bran - ✔✔outer coat of wheat kernel
contains insoluble fiber and vitamins



endosperm - ✔✔centralized core of wheat kernel
contains starch and protein



germ - ✔✔the lower end of the wheat kernel
contains fat and protein and vitamins
can become rancid when exposed to air.



amylose - ✔✔straight Glucose chain



amylopectin - ✔✔branched glucose chain



slurry - ✔✔cold water is mixed with starch before added to hot liquid



roux - ✔✔fat is mixed with flour



syneresis - ✔✔last process of gel cooling, liquid separates from gel



gluten - ✔✔elastic protein in wheat flours
traps CO2 in leavening
leavening effects are inhibited by sugar and fat

, eggs with flour - ✔✔incorporate air
emulsifying agent
adds flavor, adds color, ands structure



components of flour - ✔✔CHO + Pro + Vit + Min



Fat in flour - ✔✔adds tenderness
adds texture
incorporates air, increasing leavening



leavening agents - ✔✔CO2 production, increases rising of baked goods



liquid in baking - ✔✔hydrates gluten, gelatinizes starch, dissolves sugar
increases the release of CO2 from leavening afent



sugar in baked goods - ✔✔increases crust browning
adds flavor, tenderness, and softens gluten



overkneaded biscuit - ✔✔biscuit becomes compact and tough



underkneaded biscuit - ✔✔biscuit becomes coarse and low volume



tough cake crust - ✔✔d/t decreased sugar or fat in cake



raised middle of cake - ✔✔d/t oven being too hot for cake

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