Maillard - Samenvattingen, Aantekeningen en Examens

Deficiency signs of Vitamin B1: - ***increased blood pyruvate and lactate -Beriberi in humans (Enlargement of heart, numbness of extremities, edema of feet and legs, paralytic symptoms) -Polyneuritis in chicks (retraction of head) Function of Vitamin B2 (Riboflavin) - ***Component of coenzymes FAD(H2) and FMN(H2) (redox cofactors) Deficiency signs of B2 - ***Paralysis (often with curled-toes and leg-sprawling) in chicks and reduced growth rate Function of vitamin B3 (Niacin) - ***Com...

FSSM Practice Exam Questions & Answers Solved 100% Correct!!

What are the two principal aims of distillation? - Answer- Concentration and selection. What is the name of the mixture of gas and tiny liquid droplets that rises up from a boiling liquid? - Answer- Vapour. What is the boiling point of pure ethanol at standard atmospheric pressure? - Answer- 78.3°C (173°F). Is ethanol more or less volatile than water? - Answer- Ethanol is more volatile than water. What is the name of the interaction of gas and liquid during distillation? - Answer- ...

% water of fruits and vegetables - Answer 75-93% Top 3 vitamins in fruits and veggies - Answer Vitamin C, A, and some B Turgor - Answer Crispness due to osmotic pressure of water filled vacuoles With age, what increases in fruits and veggies - Answer Lignin and hemicellulose (non-carb substance that is not softened with cooking) Limiting amino acid is soybeans - Answer Methionine TVP - Answer Textured vegetable protein, made of defatted soy flour (extracting soybean oil) used an m...

What does the menu determine? equipment, food, space, personnel needed What are the three degrees of choice when it comes to menus? no choice--nonselective, either cycle or single use. Permits more accurate forecasting, greater control. limited choice--provides choices for some items Choice--selective. better pleases clientele. Can be static or single use or cycle. What is a static menu? Same menu items every day (restaurant) What is a single use menu? When do you use i...

Food Safety (Chapter 4) Questions and Answers 2023 Who investigates food borne illness outbreaks? CDC Where do majority of food borne illnesses originate? restaurants (60% of illnesses) Who has primary responsibility for monitoring US food supply? FDA and USDA What is Food defense? Protecting against intentional food contamination What is food borne illness? Symptoms include gastroenteritis, nausea, abdominal cramps, diarrhea, and vomiting Who is the most...

% of water/carbs in fruits and vegetables - Answer 75-93% Vitamin and minerals in fruits/vegetables - Answer Calcium, vitamin A, C, sometimes B Tugor - Answer Crispiness of vegetables due to osmotic pressure of water filled vacuoles Lignin - Answer Non CHO substance not very softened by cooking; woody part of vegetables Methionine - Answer Limiting protein in soybeans Protein concentrates - Answer >70% protein Protein isolates - Answer >90% protein TVP - Answer Texture...

4 basic food molecules carbohydrate protein lipid water percentage of water in food 0-95% oil is ____ % water 0% meat is ___ % water 70% free water water that is easily separated from food Bound water water incorporated into chemical nature of other nutrients why is water polar? electrically unsymmetrical positive H negative O 1 kilocalorie amount of energy needed to raise temp of 1kg of water by 1°C what substance takes the m...

Food Science Exam 1- Questions and Answers.

CDR RD 2023 Exam Questions and Answers All Correct A frozen meal contains steak, mashed potatoes, BHA, BHT, and TVP. The TVP is used to: 1. Add color 2. Improve taste 3. Retain water and add protein 4. Act as an emulsifier - Answer-3. Retain water and add protein A viscosimeter measures: - Answer-Consistency Adding bran to a recipe will: 1. Increase the volume 2. Decrease the volume 3. Require an increase in oven temperature 4. Require a decrease in over temperature - Answer-2. ...