Grains
What part of the grain contains most of the starch?
The endosperm.
What pigment makes vegetables green?
Chlorophyll.
What is the basic building block of all proteins?
Amino acids.
What protein gives meat its natural red color?
Myoglobin.
Which part of the egg contains all of the fat and cholesterol?
The yolk.
Which grain is ground into semolina for pasta?
Durum wheat.
What natural plant hormone speeds fruit ripening?
Ethylene.
What term describes the irreversible unfolding of proteins due to heat or acid?
Denaturation.
What is the stiffening of muscles that occurs shortly after slaughter?
Rigor mortis.
What method is used to inspect egg quality without breaking the shell?
Candling.
What two proteins combine to form gluten when hydrated and mixed?
Gliadin and glutenin.
What reaction causes browning in cut produce like apples?
Enzymatic browning.
What reaction between amino acids and reducing sugars creates browning in baked foods?
The Maillard reaction.
Which cooking method works best for tender cuts of meat?
Dry‑heat cooking.
At approximately what temperature do egg whites coagulate?
About 144 to 149 degrees Fahrenheit.
What causes short‑grain rice to become sticky when cooked?
Lower amylose content.
Which pigment group is water‑soluble and changes color with pH, appearing red, purple, or blue?
Anthocyanins.
Which type of protein can form stable foams when beaten?
Egg white proteins.
What plant food group must be paired with grains to form a complete protein?
Legumes.
What yolk component acts as a natural emulsifier?
Lecithin
What process converts whole wheat kernels into refined white flour?
Milling.
What structural component of vegetables does not soften during cooking?
Lignin.
When protein molecules bond together to form a solid network during heating, what process is occurring?
Coagulation.
What processed fish product is made from washed and minced fish protein?
Surimi.
What structural change allows egg whites to trap air and create foam?
Protein denaturation during beating.