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Chapter 19
Chapter 20
Chapter 22
Chapter 21
Chapter 23, 24
100
Anthony DiBlasio
What is my name
100
the act of restoring
What is restoration
100
chemical process in which a nitro group is added to an organic compound.
What is nutrification
100
enlargment of the thyroid gland
What is goiter
100
various synthetic or natural substances used to preserve food
What is food additive
200
a protein-digesting enzyme obtained from unripe papaya fruit, used to tenderize meat and as a food supplement to aid digestion.
What is papain
200
one substance compared to the whole substance?
What is mass percent?
200
needs oxygen
What is aerobic
200
sodium bicarbonate. leavening agent
What is baking soda?
200
working butter into paste.
What is cream
300
make white or pale
What is Blanch
300
to form by blending unlike elements
What is homogenization
300
does not require oxygen
What is anaeorbic
300
a powder used as leavenig agent
What is baking powder?
300
the cultivation of bacteria, tissue cells etc. in artificical medium containing nutirients
What is culture
400
min amount of energy that reacting species must posses to undergo a specific reaction.
What is Activiation Energy?
400
collection of particles as a whole mass
What is aggregrate
400
packing foods into a brine
What is brine packing?
400
the act of ferementing
What is fermenatation?
400
act of making cream
What is creaming
500
a substance that increases rate of chemical reaction
What is a catalyst?
500
saturated
What is soaked throughly
500
water saturates with salt
What is brine
500
bread, muffin, etc. made with leavening agent
What is quick breads
500
the main protein present in milk and cheese. used for adhesives.
What is casein