Show:
Lesson 1 & 2
Lesson 3 & 4
Lesson 5 & 6
Lesson 7 & 8
Lesson 9 & 10
100
Chilling, Drying, Smoking, Fermentation, Salting
What are early preservation methods?
100
Occurs when two or more substances are physically mixed
What is a mixture?
100
Break bonds, form bonds, transform bonds
What are the functions of enzymes?
100
Starch granule swelling in response to heat
What is gelatinization?
100
Provide energy, help maintain body temperature, carry fat soluble vitamins, are nutritionally essential
What are functions of lipids?
200
Radiation, Food Additives, Organic, Pesticide Residues, Foodborne Illness, GMOs, Nutrition
What are current controversies and concerns?
200
Atoms of a given element that have a different number of neutrons
What is an isotope?
200
Long straight chains of glucose
What is cellulose?
200
Reformation of bonds that were broken during heating
What is retrogradation?
200
Are produced when the lipids are hydrogenated
What are trans fats?
300
Products containing neither neither meat nor dairy ingredients
What is parve?
300
Occurs when atoms exchange electrons during a chemical reaction
What is an ionic bond?
300
Covalent bond between the amino group of one amino acid and the carboxylic acid of a second amino acid
What is a peptide bond?
300
Extensive retrogradation (water is expelled)
What is syneresis?
300
Flavor defect that occurs in foods containing fat or oil
What is rancidity?
400
A fifth taste that is triggered by MSG, is savory and meaty
What is Umami?
400
Covalent bonding
What is the bonding that results from a sharing of electrons rather than a transfer of of electrons
400
Components in food that prevents oil and water from seperating
What are emulsifiers?
400
Used as the dust that coats chewing gum where it keeps the gum from absorbing moisture
What is manitol?
400
1 glycerol, 3 fatty acids
What are lipids composed of?
500
Purpose is to ensure that meat comes from healthy animals
What is meat inspection?
500
Ethanol
What is alcohol?
500
Usually a mixture of amylose and amylopectin
What is starch?
500
Change in the native state of protein that results in a change in the three dimensional structure
What is denaturation?
500
"Bad" cholesterol
What is LDL cholesterol?