Proteins
Whats the term of changing a protein from a liquid form to a solid form?
Coagulation
Which Molecule is the primary source of energy?
Carbohydrates
The browning of carbohydrates is called what?
Carmelization
What are the three methods of heat transfer in cooking?
Conduction, Convection and Radiation
Pasteurization was invented by who?
Louis Pasteur
Which animal is raised for both meat and egg production?
Chicken
What form of sugar is known as table sugar?
Sucrose
The browning in proteins is known as what?
Maillard Reaction
Whats the French Term for Sous Vide?
Under Vacuum
The process of adding gas to dough is known as what?
Leavening
Meat cuts used for cooking are called what?
Primal Cuts
What are the 4 common elements of food?
Carbon, Hydrogen, Oxygen and Nitrogen
What are the 5 taste in food that we detect?
Sweet, Sour, Salty, Bitter, and Umami
Which pan heats better? Stainless Steel or Aluminum
Aluminum
What type of tissue does fruit come from?
Flowers Ovary Tissue
How many amino acids make up proteins?
20
The amount of what in the chain of lipids determines how saturated it is?
Carbon
Sensory cells in our nasal cavities detect what type of molecules?
Volatile Odor Molecules
Deep Frying is what form of heat transfer?
Convection
What three ways are vegetables classified as?
Roots & Tubers
Bulbs
Cabbage Family
The major protein in milk is called what?
Casein
What are the ways protein is effected during cooking?
Denaturing and Coagulation
What temperature must food reach for the Maillard Reaction to take place?
285 degrees F
Baking is what form of heat transfer?
Combination. (Both Conduction and Convection)
What are the two proteins that gluten is formed from?
Gliadins & Glutenins