Leavening agents - Study guides, Class notes & Summaries

CDR PRACTICE EXAM 1| 125 QUESTIONS| 26 PAGES| WITH COMPLETE SOLUTION|2022/2023 LATEST UPDATE CDR EXAM   CDR Practice Exam 1| 125 QUESTIONS| 26 PAGES| WITH COMPLETE SOLUTION What is the stored form of glucose? a. glycogen b. sucrose c. myoglobin d. monosaccharide Correct Answer: A->Glycogen is the stored form of glucose and is classified as a polysaccharide. Sucrose is a disaccharide sugar. Monosaccharides are a class of sugar, but not the stored form of glucose. Myo...

Food Science CDE Practice Questions and Answers 100% Pass ____________ are substances added to baked goods, such as cakes, to help them lighten or rise during baking. A. Antioxidants B. Emulsifiers C. Leavening agents D. Surfactants - Correct Answer️️ -C. Leavening agents To deactivate enzymes in fruits and vegetables, the produce is immersed in boiling water in a process called _________. A. pasteurization B. condensation C. blanching D. neutralization - Correct Answer️️ -C...

CDR PRACTICE EXAM 1| 125 QUESTIONS| 26 PAGES| WITH COMPLETE SOLUTION|2022/2023 LATEST UPDATECDR Practice Exam 1| 125 QUESTIONS| 26 PAGES| WITH COMPLETE SOLUTION What is the stored form of glucose? a. glycogen b. sucrose c. myoglobin d. monosaccharide Correct Answer: A->Glycogen is the stored form of glucose and is classified as a polysaccharide. Sucrose is a disaccharide sugar. Monosaccharides are a class of sugar, but not the stored form of glucose. Myoglobin is not a suga...

CDR PRACTICE EXAM 1| 125 QUESTIONS| 26 PAGES| WITH COMPLETE SOLUTION|2022/2023 LATEST UPDATE CDR EXAM   CDR Practice Exam 1| 125 QUESTIONS| 26 PAGES| WITH COMPLETE SOLUTION What is the stored form of glucose? a. glycogen b. sucrose c. myoglobin d. monosaccharide Correct Answer: A->Glycogen is the stored form of glucose and is classified as a polysaccharide. Sucrose is a disaccharide sugar. Monosaccharides are a class of sugar, but not the stored form of glucose. Myo...

What is the stored form of glucose? a. glycogen b. sucrose c. myoglobin d. monosaccharide A->Glycogen is the stored form of glucose and is classified as a polysaccharide. Sucrose is a disaccharide sugar. Monosaccharides are a class of sugar, but not the stored form of glucose. Myoglobin is not a sugar. Which of the following is the minimum for wet diapers and stools expected daily for a properly fed breastfed infant? a. 4 wet and 2 stools b. 5 wet and 3 stools c. 8 wet a...

What is the stored form of glucose? a. glycogen b. sucrose c. myoglobin d. monosaccharide - ANSWER A->Glycogen is the stored form of glucose and is classified as a polysaccharide. Sucrose is a disaccharide sugar. Monosaccharides are a class of sugar, but not the stored form of glucose. Myoglobin is not a sugar. Which of the following is the minimum for wet diapers and stools expected daily for a properly fed breastfed infant? a. 4 wet and 2 stools b. 5 wet and 3 stools c....

Leavening Agents - answer-• Provide gas to inflate the elastic mass of bakery products • Without them/products heavy and compact • Provide lightness and porosity to baked goods Types of Leavening Agents - answer-• [1] - Steam • [2] - Air • [3] - Carbon Dioxide • Yeast • Bacteria • Chemicals Steam - answer--Primary leavening agent in cream puffs and popovers -All dough's and batters have some liquid to provide steam -1,600 fold increase in volume when water turns...

are substances added to baked goods, such as cakes, to help them lighten or rise during baking. A. Antioxidants B. Emulsifiers C. Leavening agents D. Surfactants - C. Leavening agents To deactivate enzymes in fruits and vegetables, the produce is immersed in boiling water in a process called _________. A. pasteurization B. condensation C. blanching D. neutralization - C. blanching The nutrition label found on many food packages is called _____________. A. Nutrition Education B. Per...

FSHN 101 Final Exam Study Guide Section 1: Nutrition and Health 1. Intro 2. Food: Evolution Through the Ages I. The evolution of the food system in society A. Obtaining food is a fundamen tal activity of human life B. Early humans obtained food by hunting wild animals and gathering the edible parts of plants 1. Hunters and gatherers typically lived in egalitarian (i.e., there were no social status distinctions) bands of 20-50 people 2. They spent an estimated 20 to 30 hours per week obtaining fo...

This document is focused on food chemistry. There are notes on leavening agents in baking powder, yeast. There are notes on lecithin, salt, food preservatives and salt functions.