Food science cde Study guides, Class notes & Summaries

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Food Science CDE Questions and Answers Already Passed ____________ 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 ...

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____________ 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 - ANSWERC. 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 - ANSWERC. blanching The nutrition label found on many food packages is called _________...

Food Science CDE All Answers Correct ____________ 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 fo...

Food Science CDE Questions With Complete SolutionsFood Science CDE Questions With Complete SolutionsFood Science CDE Questions With Complete SolutionsFood Science CDE Questions With Complete SolutionsFood Science CDE Questions With Complete SolutionsFood Science CDE Questions With Complete Solutions _________ molecules can inhibit protein molecules from bonding with each other and with water, leading to the reduction of foams, volume, and stability. - ANSWERFat Anthocyanin will create ____...

1. Many foods are designed to be heated in the microwave oven which delivers electromagnetic waves to transmit energy to food. Which of the following statements is correct? - Ans The shorter the wavelength, the greater the energy 2. Unflavored ________________ is polar molecule derived from animal protein used to stabilize liquids in food manufacturing and can bind 100 times its weight in water. - Ans Gelatin

_________ molecules can inhibit protein molecules from bonding with each other and with water, leading to the reduction of foams, volume, and stability. - ANSWERFat Anthocyanin will create _________ colors in certain foods. - ANSWERRed and Blue Cola is an example of a _____________ - ANSWERHomogenous mixture Potassium sorbet is a common food additive that functions as a _______________ - ANSWERMold Inhibitor _______________ is a polar covalent compound commonly referred to as a the u...

_________ molecules can inhibit protein molecules from bonding with each other and with water, leading to the reduction of foams, volume, and stability. - ANSWERFat Anthocyanin will create _________ colors in certain foods. - ANSWERRed and Blue Cola is an example of a _____________ - ANSWERHomogenous mixture Potassium sorbet is a common food additive that functions as a _______________ - ANSWERMold Inhibitor _______________ is a polar covalent compound commonly referred to as a the u...

CDE (Food Science) Questions and Answers with Verified Solutions RATED A.

CHEMISTRY FOOD SCIENCE (CDE) Exam Frequently Tested Questions 100% CORRECT.