NUTR 3600 FINAL EXAM new |\ |\ |\ |\ |\
material for study |\ |\
setypes of salads - CORRECT ANSWERS ✔✔vegetable
|\ |\ |\ |\ |\ |\
fruit
meat or egg salad |\ |\ |\
dairy
gelatin
four parts to a salad - CORRECT ANSWERS ✔✔base: edible
|\ |\ |\ |\ |\ |\ |\ |\ |\
body
dressing- flavor/moisture |\
garnish- make it look pretty |\ |\ |\ |\
salad uses - CORRECT ANSWERS ✔✔before main course
|\ |\ |\ |\ |\ |\ |\
with main course
|\ |\
as main course
|\ |\
after main course|\ |\
so in other words anytime
|\ |\ |\ |\
is there lots of greens options - CORRECT ANSWERS ✔✔yes
|\ |\ |\ |\ |\ |\ |\ |\ |\
,most lettuce have a lot of what content - CORRECT ANSWERS
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
✔✔water
the deeper color of the leaf... - CORRECT ANSWERS ✔✔the more
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
nutritive value |\
wilted lettuce can be revived how? - CORRECT ANSWERS ✔✔put
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
it in ice water to recrisp
|\ |\ |\ |\ |\
prep of salads for...
|\ |\ |\
veggie/fruit:
potato/pasta: - CORRECT ANSWERS ✔✔veggie/fruit closer to |\ |\ |\ |\ |\ |\ |\
service time |\
potato/pasta prep ahead to let dressing flavor ingredients
|\ |\ |\ |\ |\ |\ |\
prep safety - CORRECT ANSWERS ✔✔temp control: make sure
|\ |\ |\ |\ |\ |\ |\ |\ |\
everything stays chilled |\ |\
remember to wear gloves because it is being prepared to eat not
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
cooked
|\
presentation purposes: |\
marinade
garnishes
,plate liners - CORRECT ANSWERS ✔✔marinade: should not pool
|\ |\ |\ |\ |\ |\ |\ |\ |\
at bottom
|\
garnishes: edible |\
plate liners: add color
|\ |\ |\
Gel is what - CORRECT ANSWERS ✔✔a structure between a solid
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
and a liquid
|\ |\
occur where: - CORRECT ANSWERS ✔✔pudding
|\ |\ |\ |\ |\
custards
fruit jellies
|\
gelatin molds |\
composed of - CORRECT ANSWERS ✔✔polymers |\ |\ |\ |\ |\
polymers are - CORRECT ANSWERS ✔✔thin long chains like
|\ |\ |\ |\ |\ |\ |\ |\ |\
molecules
where are polymers found - CORRECT ANSWERS ✔✔amylose,
|\ |\ |\ |\ |\ |\ |\ |\
protein molecules in eggs, gelatin, pectin molecules
|\ |\ |\ |\ |\ |\
syneresis: - CORRECT ANSWERS ✔✔water droplets sit on top
|\ |\ |\ |\ |\ |\ |\ |\ |\
because it shrinks |\ |\
collagen - CORRECT ANSWERS ✔✔animal product but not full
|\ |\ |\ |\ |\ |\ |\ |\ |\
protein
, uses of gel - CORRECT ANSWERS ✔✔forms basic gel structure
|\ |\ |\ |\ |\ |\ |\ |\ |\
foam stabilizer in whipped products
|\ |\ |\ |\
thickener in some products |\ |\ |\
controls crystal size in some candies
|\ |\ |\ |\ |\
what is water used for in gelatin - CORRECT ANSWERS ✔✔to
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
hydrate it |\
effect of sugar and salt - CORRECT ANSWERS ✔✔attracts the
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
water so inhibits the swelling of the gelatin
|\ |\ |\ |\ |\ |\ |\
temperature - what needed - CORRECT ANSWERS ✔✔hot water to
|\ |\ |\ |\ |\ |\ |\ |\ |\
help dissolve gelatin and form
|\ |\ |\ |\ |\
solidification happens when - CORRECT ANSWERS ✔✔at cold |\ |\ |\ |\ |\ |\ |\ |\
temps
freezing gelatin - CORRECT ANSWERS ✔✔won't hold its shape
|\ |\ |\ |\ |\ |\ |\ |\ |\
when thawed |\
concentration: effects of firmness and rate of setting |\ |\ |\ |\ |\ |\ |\
is higher concentration of gelatin more or less firm and why -
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
CORRECT ANSWERS ✔✔more firm because it has more of a
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
network but longer to set |\ |\ |\ |\
material for study |\ |\
setypes of salads - CORRECT ANSWERS ✔✔vegetable
|\ |\ |\ |\ |\ |\
fruit
meat or egg salad |\ |\ |\
dairy
gelatin
four parts to a salad - CORRECT ANSWERS ✔✔base: edible
|\ |\ |\ |\ |\ |\ |\ |\ |\
body
dressing- flavor/moisture |\
garnish- make it look pretty |\ |\ |\ |\
salad uses - CORRECT ANSWERS ✔✔before main course
|\ |\ |\ |\ |\ |\ |\
with main course
|\ |\
as main course
|\ |\
after main course|\ |\
so in other words anytime
|\ |\ |\ |\
is there lots of greens options - CORRECT ANSWERS ✔✔yes
|\ |\ |\ |\ |\ |\ |\ |\ |\
,most lettuce have a lot of what content - CORRECT ANSWERS
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
✔✔water
the deeper color of the leaf... - CORRECT ANSWERS ✔✔the more
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
nutritive value |\
wilted lettuce can be revived how? - CORRECT ANSWERS ✔✔put
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
it in ice water to recrisp
|\ |\ |\ |\ |\
prep of salads for...
|\ |\ |\
veggie/fruit:
potato/pasta: - CORRECT ANSWERS ✔✔veggie/fruit closer to |\ |\ |\ |\ |\ |\ |\
service time |\
potato/pasta prep ahead to let dressing flavor ingredients
|\ |\ |\ |\ |\ |\ |\
prep safety - CORRECT ANSWERS ✔✔temp control: make sure
|\ |\ |\ |\ |\ |\ |\ |\ |\
everything stays chilled |\ |\
remember to wear gloves because it is being prepared to eat not
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
cooked
|\
presentation purposes: |\
marinade
garnishes
,plate liners - CORRECT ANSWERS ✔✔marinade: should not pool
|\ |\ |\ |\ |\ |\ |\ |\ |\
at bottom
|\
garnishes: edible |\
plate liners: add color
|\ |\ |\
Gel is what - CORRECT ANSWERS ✔✔a structure between a solid
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
and a liquid
|\ |\
occur where: - CORRECT ANSWERS ✔✔pudding
|\ |\ |\ |\ |\
custards
fruit jellies
|\
gelatin molds |\
composed of - CORRECT ANSWERS ✔✔polymers |\ |\ |\ |\ |\
polymers are - CORRECT ANSWERS ✔✔thin long chains like
|\ |\ |\ |\ |\ |\ |\ |\ |\
molecules
where are polymers found - CORRECT ANSWERS ✔✔amylose,
|\ |\ |\ |\ |\ |\ |\ |\
protein molecules in eggs, gelatin, pectin molecules
|\ |\ |\ |\ |\ |\
syneresis: - CORRECT ANSWERS ✔✔water droplets sit on top
|\ |\ |\ |\ |\ |\ |\ |\ |\
because it shrinks |\ |\
collagen - CORRECT ANSWERS ✔✔animal product but not full
|\ |\ |\ |\ |\ |\ |\ |\ |\
protein
, uses of gel - CORRECT ANSWERS ✔✔forms basic gel structure
|\ |\ |\ |\ |\ |\ |\ |\ |\
foam stabilizer in whipped products
|\ |\ |\ |\
thickener in some products |\ |\ |\
controls crystal size in some candies
|\ |\ |\ |\ |\
what is water used for in gelatin - CORRECT ANSWERS ✔✔to
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
hydrate it |\
effect of sugar and salt - CORRECT ANSWERS ✔✔attracts the
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
water so inhibits the swelling of the gelatin
|\ |\ |\ |\ |\ |\ |\
temperature - what needed - CORRECT ANSWERS ✔✔hot water to
|\ |\ |\ |\ |\ |\ |\ |\ |\
help dissolve gelatin and form
|\ |\ |\ |\ |\
solidification happens when - CORRECT ANSWERS ✔✔at cold |\ |\ |\ |\ |\ |\ |\ |\
temps
freezing gelatin - CORRECT ANSWERS ✔✔won't hold its shape
|\ |\ |\ |\ |\ |\ |\ |\ |\
when thawed |\
concentration: effects of firmness and rate of setting |\ |\ |\ |\ |\ |\ |\
is higher concentration of gelatin more or less firm and why -
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
CORRECT ANSWERS ✔✔more firm because it has more of a
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
network but longer to set |\ |\ |\ |\
