NUTR 3600 FINAL EXAM new material for study

NUTR 3600 FINAL EXAM new |\ |\ |\ |\ |\




material for study |\ |\




setypes of salads - CORRECT ANSWERS ✔✔vegetable
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fruit
meat or egg salad |\ |\ |\




dairy
gelatin


four parts to a salad - CORRECT ANSWERS ✔✔base: edible
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body
dressing- flavor/moisture |\




garnish- make it look pretty |\ |\ |\ |\




salad uses - CORRECT ANSWERS ✔✔before main course
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with main course
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as main course
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after main course|\ |\




so in other words anytime
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is there lots of greens options - CORRECT ANSWERS ✔✔yes
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,most lettuce have a lot of what content - CORRECT ANSWERS
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✔✔water


the deeper color of the leaf... - CORRECT ANSWERS ✔✔the more
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nutritive value |\




wilted lettuce can be revived how? - CORRECT ANSWERS ✔✔put
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it in ice water to recrisp
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prep of salads for...
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veggie/fruit:
potato/pasta: - CORRECT ANSWERS ✔✔veggie/fruit closer to |\ |\ |\ |\ |\ |\ |\


service time |\




potato/pasta prep ahead to let dressing flavor ingredients
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prep safety - CORRECT ANSWERS ✔✔temp control: make sure
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everything stays chilled |\ |\




remember to wear gloves because it is being prepared to eat not
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cooked
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presentation purposes: |\




marinade
garnishes

,plate liners - CORRECT ANSWERS ✔✔marinade: should not pool
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at bottom
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garnishes: edible |\




plate liners: add color
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Gel is what - CORRECT ANSWERS ✔✔a structure between a solid
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and a liquid
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occur where: - CORRECT ANSWERS ✔✔pudding
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custards
fruit jellies
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gelatin molds |\




composed of - CORRECT ANSWERS ✔✔polymers |\ |\ |\ |\ |\




polymers are - CORRECT ANSWERS ✔✔thin long chains like
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molecules


where are polymers found - CORRECT ANSWERS ✔✔amylose,
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protein molecules in eggs, gelatin, pectin molecules
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syneresis: - CORRECT ANSWERS ✔✔water droplets sit on top
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because it shrinks |\ |\




collagen - CORRECT ANSWERS ✔✔animal product but not full
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protein

, uses of gel - CORRECT ANSWERS ✔✔forms basic gel structure
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foam stabilizer in whipped products
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thickener in some products |\ |\ |\




controls crystal size in some candies
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what is water used for in gelatin - CORRECT ANSWERS ✔✔to
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hydrate it |\




effect of sugar and salt - CORRECT ANSWERS ✔✔attracts the
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water so inhibits the swelling of the gelatin
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temperature - what needed - CORRECT ANSWERS ✔✔hot water to
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help dissolve gelatin and form
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solidification happens when - CORRECT ANSWERS ✔✔at cold |\ |\ |\ |\ |\ |\ |\ |\


temps


freezing gelatin - CORRECT ANSWERS ✔✔won't hold its shape
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when thawed |\




concentration: effects of firmness and rate of setting |\ |\ |\ |\ |\ |\ |\




is higher concentration of gelatin more or less firm and why -
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CORRECT ANSWERS ✔✔more firm because it has more of a
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network but longer to set |\ |\ |\ |\