Maillard reaction Samenvattingen, Aantekeningen en Examens

Eatright prep Questions and Answers 100% Pass Define the basics of blood composition - Answer- Plasma RBC WBC platelets Compare the nutritional value of egg white and egg yolks - Answer- Egg white is a high quality fat free source of protein; it is allso a good source of niacin, riboflavin, potassium and magnesium Egg yolk contains all the egg's fat; vitamins AD, and E and zince; it also is a source of cholesterol Describe the grading process of eggs - Answer- Through the process of ca...

FSSM Practice Exam Questions & Answers Solved 100% Correct!!

What are the two principal aims of distillation? - Answer- Concentration and selection. What is the name of the mixture of gas and tiny liquid droplets that rises up from a boiling liquid? - Answer- Vapour. What is the boiling point of pure ethanol at standard atmospheric pressure? - Answer- 78.3°C (173°F). Is ethanol more or less volatile than water? - Answer- Ethanol is more volatile than water. What is the name of the interaction of gas and liquid during distillation? - Answer- ...

% water of fruits and vegetables - Answer 75-93% Top 3 vitamins in fruits and veggies - Answer Vitamin C, A, and some B Turgor - Answer Crispness due to osmotic pressure of water filled vacuoles With age, what increases in fruits and veggies - Answer Lignin and hemicellulose (non-carb substance that is not softened with cooking) Limiting amino acid is soybeans - Answer Methionine TVP - Answer Textured vegetable protein, made of defatted soy flour (extracting soybean oil) used an m...

What does the menu determine? equipment, food, space, personnel needed What are the three degrees of choice when it comes to menus? no choice--nonselective, either cycle or single use. Permits more accurate forecasting, greater control. limited choice--provides choices for some items Choice--selective. better pleases clientele. Can be static or single use or cycle. What is a static menu? Same menu items every day (restaurant) What is a single use menu? When do you use i...

Food Safety (Chapter 4) Questions and Answers 2023 Who investigates food borne illness outbreaks? CDC Where do majority of food borne illnesses originate? restaurants (60% of illnesses) Who has primary responsibility for monitoring US food supply? FDA and USDA What is Food defense? Protecting against intentional food contamination What is food borne illness? Symptoms include gastroenteritis, nausea, abdominal cramps, diarrhea, and vomiting Who is the most...

Eat Right Prep Questions and answers, rated A+ If the CHO content of the diet is insufficient to meet the body's needs for energy, which of the following can be converted to glucose? - -Amino Acids - They produce glucose to keep brain cells alive Which type of body composition machine determines body density by measuring the amount of displaced air? - -Bod Pod Which type of body composition machine has been shown to be just as accurate as underwater weighing? - -Bod Pod Metabolic a...

Eatright prep Questions and Answers 100% Pass Define the basics of blood composition - Answer- Plasma RBC WBC platelets Compare the nutritional value of egg white and egg yolks - Answer- Egg white is a high quality fat free source of protein; it is allso a good source of niacin, riboflavin, potassium and magnesium Egg yolk contains all the egg's fat; vitamins AD, and E and zince; it also is a source of cholesterol Describe the grading process of eggs - Answer- Through the process of ca...

4 basic food molecules carbohydrate protein lipid water percentage of water in food 0-95% oil is ____ % water 0% meat is ___ % water 70% free water water that is easily separated from food Bound water water incorporated into chemical nature of other nutrients why is water polar? electrically unsymmetrical positive H negative O 1 kilocalorie amount of energy needed to raise temp of 1kg of water by 1°C what substance takes the m...

FSHN 101 Final Exam Study Guide Section 1: Nutrition and Health 1. Intro 2. Food: Evolution Through the Ages I. The evolution of the food system in society A. Obtaining food is a fundamen tal activity of human life B. Early humans obtained food by hunting wild animals and gathering the edible parts of plants 1. Hunters and gatherers typically lived in egalitarian (i.e., there were no social status distinctions) bands of 20-50 people 2. They spent an estimated 20 to 30 hours per week obtaining fo...