Crispness - Study guides, Class notes & Summaries

Food Science, Domain 1 Questions and Jean Inman Exam Questions And Answers Candling - ANS A method of determining egg quality based on observing eggs against a light. An acid stiffens an egg white foam by - ANS tenderizing the protein and allowing it to extend more easily Egg whites at room temperature whip more quickly and yield a larger volume due to what? - ANS lower surface tension The larger the % sag of custard - ANS the more tender the gel objective measure of quali...

What is the temper time for sausage patties? - ANS - 12 hours What is the temper time for large beef patties? - ANS - 12 hours What is the temper time for crumbled sausage? - ANS - 6 hours What is the shelf life of tempered crumbled sausage? - ANS - 48 hours How many ounces in a medium shake? - ANS - 20 oz What is the total cook time for a full batch of sausage taquito mix? - ANS - 3:20 How many ounces of sausage gravy come in a biscuit and gravy order? - ANS - 6 oz How many ounces of gra...

Fruits and veggies: what is crispness due to? - Answer osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - Answer ethylene gas chlorophyll + acid/heat = - Answer pheophytin Chlorophyll + alkaline = - Answer chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - Answer true alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange pigments - Answer little ...

Fruits and veggies: what is crispness due to? - correct answer osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - correct answer ethylene gas chlorophyll + acid/heat = - correct answer pheophytin Chlorophyll + alkaline = - correct answer chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - correct answer true alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange ...

Jean Inman Domain 1 RD Exam Questions and Answers composition of fruits and vegetables - Answer- 75-93% water carbohydrates (digestible and indigestible) some minerals (calcium in oranges/greens) vitamins C, A and some B crispness (state of turgor) is due to - Answer- osmotic pressure of water-filled vacuoles with age, fruits and vegetables increase in ____ and ___ - Answer- hemicellulose and lignin ___ is the limiting amino acid in soybeans - Answer- methionine protein concentrates ar...

Jean Inman Domain 1. Study With The Most Recent And Verified Exam Questions With Accurate Answers. Composition of *fruits and vegetables* - answer*75-93%* water carbohydrates (digestible and indigestible) some minerals (calcium in oranges/greens) vitamins C, A and some B *crispness* (state of turgor) is due to - answer*osmotic pressure* of water-filled vacuoles with *age*, fruits and vegetables *increase* in ____ and ___ - answer*hemicellulose* and *lignin* ___ is the *LIMITING amino a...

Jean Inman Domain 1 (Principles of Dietetics) Topic A (Food Science and Nutrient Composition of Food), crispness (state or turgor) - -due to osmotic pressure of water-filled vacuoles ethylene gas - -accelerates ripening of fruits during storage aging is delayed in apples stored in - -controlled atmosphere (reduced oxygen) berries and mushrooms should be washed - -JUST before serving One dozen oranges yield - -one quart of juice Pigments: olive green in acid bright green in alkaline ...

Jean Inman Domain 1-Topic A- Principles of Dietetics Exam Questions With Accurate Answers. Crispness of fruit and vegetables is due to the - answerOsmotic pressure of water filled vacuoles What accelerates the ripening of fruits during storage? - answerEthylene gas Aging is delayed in apples stored in - answerControlled atmosphere or reduced oxygen Berries and mushrooms should be washed - answerJust before serving Anthocyanins are greatly affected by - answerChanges in pH What pigment i...

Jean Inman Domain 1 Exam Questions With Correct Verified Solutions composition of *fruits and vegetables* - ANS *75-93%* water carbohydrates (digestible and indigestible) some minerals (calcium in oranges/greens) vitamins C, A and some B *crispness* (state of turgor) is due to - ANS *osmotic pressure* of water-filled vacuoles with *age*, fruits and vegetables *increase* in ____ and ___ - ANS *hemicellulose* and *lignin* ___ is the *LIMITING amino acid* in *soybeans* -...

Fruits and veggies: what is crispness due to? - osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - ethylene gas chlorophyll + acid/heat = - pheophytin Chlorophyll + alkaline = - chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - true alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange pigments - little when should berries and mushrooms be washed? - ...