NTD205 quiz 3 and 4 questions

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melissag94
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272573
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NTD205 quiz 3 and 4 questions
Updated:
2014-04-30 18:41:45
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final quiz ntd 205 past tests
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exam 3 and 4 questions for final
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  1. what is considered when grading eggs?
    • air cells
    • surface cracks
    • blood and meat spots
  2. what is the purpose of sugar in baking?
    • helps extend shelf life
    • imparts flavor
    • provides browning and color
  3. when starch molecules lost moisture after baking and become dry and stale it is called
    retrogradation
  4. the basic ingredients in baking include
    • flour
    • eggs
    • milk
    • sugar
  5. the plastic and elastic network of proteins created when wheat flour is moistened and manipulated is called
    gluten
  6. vigorously combining fat and sugar while incorporating air is a mixing method known as
    creaming
  7. the mixing method where two or more ingredients are combined until evenly distributed is called
    blending
  8. what nutrient in eggs acts as an emulsifier
    lecithin
  9. which of the following is an example of an oil that provides a high percent of saturated fats?
    palm
  10. Hubert decides to modify the ingredients in a muffin recipe to provide a lower fat product. From the options listed what is the best way for him to do this?
    use skim milk instead of 2%
  11. define proofing and identify what leaving agent is used
    • the final rise of fermentation before baking
    • active dry yeast is used as a leavening agent
  12. list the 3 gases that leaven baked goods
    • air
    • steam
    • carbon dioxide
  13. define smoke point
    the temperature at which a fat begins to break down
  14. what is the purpose of punching down the dough?
    it helps to reactivate yeast cells
  15. list the 3 quick bread mixing techniques, the texture result and the different type of fat used for each
    • creaming - cake like, rich tender - softened
    • muffin - cakelike - liquid
    • biscuit - flaky¬†- solid
  16. what happens during fermentation?
    the yeast cells are activated by warm water, once this happens the dough will begin to rise
  17. fruit is defined as
    an organ that develops from the ovary of a flowering plant
  18. exposure to light causes what toxic substance to accumulate in potatoes?
    solanine
  19. adding nutrients to a food that do not naturally occur is called
    fortifying
  20. when pasta is pushed through a die to form different shapes, this process is known as
    extrusion
  21. cooling and refrigeration of potatoes is not recommended because
    starches turn to sugar causing them to blacken when cooked
  22. grain that are gluten free include
    • amaranth
    • millet
    • teff
  23. that water content of vegetables is approximately
    80%
  24. when considering vegetables and fruit, which nutrient is dominant in both?
    fiber
  25. ex of tubers?
    potato
  26. ex of seeds?
    beans
  27. ex of roots?
    • beet
    • parsnip
  28. ex of fruit?
    • avocado
    • pumpkin
  29. ex of flowers?
    broccoli
  30. the main difference between traditional styles of grain processing and modern day milling is?
    in traditional they used different styles of processing that were suited for the grain and saved the nutrients... where as in modern day milling it is all one process where they strip the grains of nutrients
  31. identify 3 best practices for purchasing, ripening and storing fresh produce
    • in season
    • buy in small quanitities
    • make sure to wash only right before you eat them
  32. define vegetable
    a herbaneous plant that has more of a woody structure and is more starchy than sugary
  33. what is the difference between organic and made with organic ingredients on product labels/
    • organic means made with 95% organic ingredients
    • made with organic means made with some organic ingredients only about 70-90%
  34. three functions of eggs in cooking and baking?
    • provides structure
    • thickens
    • emulsifies
    • leavens
  35. chemical reaction equation for fermentation?
    yeast + carbs --> eoth +CO2
  36. resistant starch?
    • not digested in small intestine
    • fermented in the colon

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