Principles of Food Science Questions and Answers Graded A+
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Course
Principles of Food Science
Institution
Principles Of Food Science
Principles of Food Science Questions
and Answers Graded A+
How does the addition of salt affect the freezing point of water in food science?
Salt lowers the freezing point of water, which can help in freezing processes like making ice
cream.
What is the difference between a food preserv...
Principles of Food Science Questions
and Answers Graded A+
How does the addition of salt affect the freezing point of water in food science?
✔✔ Salt lowers the freezing point of water, which can help in freezing processes like making ice
cream.
What is the difference between a food preservative and a food additive?
✔✔ A preservative extends shelf life by preventing spoilage, while additives improve the
appearance, flavor, or texture of food.
What impact do lipids have on food texture?
✔✔ Lipids, especially fats, contribute to a smooth, creamy texture and can make food more
tender.
How does carbonation affect the taste and texture of beverages?
✔✔ Carbonation adds a fizzy texture and can enhance the refreshment experience of beverages.
Why is food color important in food science?
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, ✔✔ Food color influences the appeal of the product and can affect consumer expectations of
taste and quality.
What is the effect of pressure on the cooking process?
✔✔ Pressure can increase the boiling point of water, allowing food to cook faster at higher
temperatures.
How does food dehydration work to preserve food?
✔✔ Dehydration removes water from food, preventing microbial growth and spoilage while
maintaining nutritional content.
What is the role of starch in thickening food products?
✔✔ Starch absorbs liquid and swells when heated, making it an effective thickening agent in
soups and sauces.
Why is it important to understand the properties of food when cooking?
✔✔ Understanding food properties helps predict how ingredients will behave, allowing for better
control over cooking outcomes.
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