Food Science Ch. 1 - An Old, But New Subject Latest Update Graded A+
4 views 0 purchase
Course
Food Science Ch. 1 - An Old, But New Subject
Institution
Food Science Ch. 1 - An Old, But New Subject
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...
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.
2
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller StellarScores. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $9.99. You're not tied to anything after your purchase.
