NST 108A EXAM II QUESTIONS WITH
VERIFIED ANSWERS
Why does dough need to be punched down after fermentation? - ANSWER-All the
above
-to even out temperatures
-to redistribute sugars, yeast, and gluten
-to break large air bubbles into smaller cells
-to allow excess carbon dioxide gas to escape
All are common chocolate tempering methods except the - ANSWER-hot-water
method.
it is...
-tabliering method
-seeding method
-cold-water method
Enzymatic browning in fruits can be slowed down or inhibited by - ANSWER-All of
the above
-refrigeration
-coating with a cream of tartar solution.
-coating fruits with sugar or submerging in water.
-dipping fruit in ascorbic acid or sulfur solutions.
Humans are unable to digest fiber because they lack the enzyme necessary to break
_________ into _________. - ANSWER-cellulose; glucose
It is the varying _____ content that causes texture differences in starch-containing
foods. - ANSWER-amylose
Why should fruit juices be added to pie fillings or salad dressings after gelatinization
has occurred? - ANSWER-because the low pH of fruit juices decreases a starch
gel's viscosity
Dutching consists of treating crushed cocoa beans or chocolate liquor with a(n)
_____ to adjust the color range from deep reddish brown to charcoal black. -
ANSWER-alkali
anthoxanthins - ANSWER-cream or white color pigments (cauliflower)
anthocyanins - ANSWER-red-purple pigments (eggplant)
chlorophylls - ANSWER-blue-green and green pigments
betalains - ANSWER-purple-red and yellow pigments (beets)
carotenoids - ANSWER-yellow and orange pigments
VERIFIED ANSWERS
Why does dough need to be punched down after fermentation? - ANSWER-All the
above
-to even out temperatures
-to redistribute sugars, yeast, and gluten
-to break large air bubbles into smaller cells
-to allow excess carbon dioxide gas to escape
All are common chocolate tempering methods except the - ANSWER-hot-water
method.
it is...
-tabliering method
-seeding method
-cold-water method
Enzymatic browning in fruits can be slowed down or inhibited by - ANSWER-All of
the above
-refrigeration
-coating with a cream of tartar solution.
-coating fruits with sugar or submerging in water.
-dipping fruit in ascorbic acid or sulfur solutions.
Humans are unable to digest fiber because they lack the enzyme necessary to break
_________ into _________. - ANSWER-cellulose; glucose
It is the varying _____ content that causes texture differences in starch-containing
foods. - ANSWER-amylose
Why should fruit juices be added to pie fillings or salad dressings after gelatinization
has occurred? - ANSWER-because the low pH of fruit juices decreases a starch
gel's viscosity
Dutching consists of treating crushed cocoa beans or chocolate liquor with a(n)
_____ to adjust the color range from deep reddish brown to charcoal black. -
ANSWER-alkali
anthoxanthins - ANSWER-cream or white color pigments (cauliflower)
anthocyanins - ANSWER-red-purple pigments (eggplant)
chlorophylls - ANSWER-blue-green and green pigments
betalains - ANSWER-purple-red and yellow pigments (beets)
carotenoids - ANSWER-yellow and orange pigments
