Experiments
This is used for a product evaluation test
Hedonic scale
This is the number of wellness dimensions we leaned about in class
Seven
80% of the milk protein is called
Casein
This sugar stabilized foam is used when making Angel Food cake
Meringue
The "burn" of mustard or casaicin is called
Chemosensory irritation
A product that has had its structure changed is considered to be?
Denatured
This scale rates how much carbohydrates raise your blood glucose levels.
Glycemic Index
This prevents the separation of fat solids and water in milk
Homogenization
This is a combination cooking method, meaning it utilizes two methods
Braising
This is another name for dried beans & peas, which are a rich source of vitamins, minerals, protein, & fiber
Legumes
Experiments assessing color, viscosity, moisture content, and PH levels are considered to be?
Objective
Out of the two types of proteins that carry cholesterol trough the body, this is the good type
HDL
This type of milk is cooked with the majority of water removed
Evaporated
The exposure of high heat to amino acids can cause this type of browning
Maillard reaction
These type of fruits continue to ripen after harvest
Climatic fruits
This compound turns eggs a grey-green color when overcooked
Iron sulfide
This % of fat should account for your daily intake
30%
These are needed for the human body to function, they cannot be made by the human body, and if absent will cause a great deficiency in the body
Essential nutrients
This is the temperature at which gelatin begins to melt
80 degrees
These are reference points for sensible nutrient intake levels that are listed on food labels
This section of an experiment design sheet is where "confounding variables" should go
Discussion section
This type of vegetarian diet may consume dairy and eggs
Lacto-ovo
This food group has simplified nutrition facts for the individuals who eat or smear it, due to not having daily values recommended for them.
Baby foods
This cooking method uses circulation, precise temperatures, and sealed pouches
Sous Vide
This is the amount of fat per serving a food can have to be considered "low fat"
3%