Maillard Samenvattingen, Aantekeningen en Examens

NATS 1560 (test 1) Questions and Answers 100% Verified Food science •scientific and technological research on the properties of food substances, aimed at inventing new food products and new methods of preservation and processing Nutrition science the scientific study of the processes through which food provides nourishment to the body what are the general characteristics of the modern sciences? materialism, reductionism & experimentalism What are macronutrients? carbohydrates, lipids, prote...

Cleaning and maintaining a kitchen will keep you, your employees, and your guests - Answer-All of these the browning of a roast or the sear on a piece of meat is caused by - Answer-maillard reaction in 1765, the first restaurant was created by _____ in paris - Answer-boulanger if you smell the milk and are not sure if it is good, what should be done? - Answer-throw it out having all the ingredients prepared and a plan to set your station, is part of what? - Answer-mise en place which of th...

Cijfer: 8.0 Literatuur: Dupont, B. (2004). Security in the age of networks. Policing and Society, 14 (1), 76-91. Links to an external site. Loader, I. (2000). Plural policing and democratic governance. Social and Legal Studies, 9 (3), 323-345. Links to an external site. Bannink, D. and Trommel, W.A. (2019). Intelligent modes of imperfect governance. Policy and Society, 38 (2), 198-217. Links to an external site. Hill, J. and Lynn, L. (2005). Is hierarchical governance in decline? Evidenc...

Crispness/turgor - is due to osmotic pressure of water-filled vaculoes Ethylene gas _________ ripening of fruits during storage - accelerates _____ is delayed in apples stored in controlled atmosphere because of _____ oxygen - aging, reduced 1 dz oranges = _____ amount of orange juice - 1 quart berries and mushrooms should be washed ______ - just before serving green - chlorophyll yellow/orange - carotenoids (least affected by pH...

FSSM Practice Exam Questions & Answers 2024 What describes a Maillard reaction? - ANSWER-Combination of a simple carbohydrate with an amino acid. Type of non-enzymatic. Elevated pH and temp causes an increased rate of browning. What are the guidelines for deep-frying? - ANSWER-1. Fry at 350-375F 2. Don't overload the baskets 3. Use fat with a high smoke point You are making a fruit and Jell-O salad to be served as a dessert in a long-term care facility. Which fruits would not preve...

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

Radiant Heating: correct answersinfrared heating, examples: how the sun heats the earth, coals giving off heat, toaster---> things that GLOW Monosaccharide: correct answerssimple or single sugars that cannot be hydrolyzed to give a simpler sugar; ex: glucose Disaccharide: correct answersderived from monosaccharides and when hydrolyzed yield two molecules of simple sugar; examples: sucrose=glucose mono. + fructose mono. Maillard Reaction: correct answersform of nonenzymatic browning r...

Round-Up resistant or Ht soybeans have been bioengineered to be resistant to correct answersherbicides the carbohydrates responsible for flatulence after consuming beans are correct answersoligosaccharides the reactants involved in Maillard browning of foods are correct answersreducing sugars and amino acids/proteins which of the following processes can be used to denature proteins? correct answersa. heat b. acids/alkalis c. proteases d. all of the above the recommended percent of...

JEAN INMAN DOMAIN 4/ DOMAINS JEAN INMAN DOMAIN IV 2024 LATEST UPDATED EXAM ACTUAL QUESTIONS AND CORRECT ANSWERS 100% QUALIFIED PASS. Enzyme activity - ANSWER- Enzymes can stay alive after cells die; temp and pH affect activity Enzyme role in ripening fruit - ANSWER- Concerts start here to sugar, softens; acid lowers pH and prevents enzyme activity; Blanch veggies before freezing Browning reactions: enzymatic - ANSWER- Cuts on fruit Browning reactions: non-enzymatic - ANSWER- Mailla...

Lacking Amino Acid in Soy/Legumes - Methionine With age, fruits and vegetables increase ? - Hemicellulose and lignin (a non-CHO substance not significantly softened by cooking) Chemical Changes in Ripening and Storage of Fruits and Veggies - 1) Starch converted to Sugar 2) protopectin --> Pectin (ripe fruit) -> Pectic Acid (Overripe fruit) 3) Ethylene gas accelerates ripening of fruit How many oranges to yield one quart juice? - 12 (dozen) oranges Green Pigment - Chlorophyll ...