Kelsi Applewhite
ANSC 3390-Processed Meats
Fall 2015
Exam II
Due on or before Tuesday December 8th by 5:00pm—
Email typed answers to tanner.machado@tamuk.edu
1. (20 pts) Cooking is cooking. Describe what happens to water in meat products as the meat is cooked, and also describe why you need to understand the dimensions (width x length x height) of your meat product to understand cooking times. Provide at least 2 examples of products with different dimensions and how they are impacted.
a. During convection cooking, heat is transferred mainly by convection from air to the product surface and by conduction from the surface toward the product center. Meanwhile, water diffuses outward toward the product surface, and is vaporized.
b. Depending …show more content…
3. (10 pts) Flavor of a food item is a combination of both smell and taste. Discuss the 5 taste sensations, the concept of the flavor star, and how the product you made for the product show is related to the taste sensations and the flavor star. Your answer will be scored on accuracy and thoroughness of your answer.
a. Salty- Primarily produced by the presence of sodium ions.
b. Sour- Detects acidity. Most common food group that contains naturally sour foods is fruit.
c. Sweet- Usually regarded as the most pleasurable sensation. This sense is produced by presence of sugars. Aldehydes and ketones are often associated with sweetness, these contain a carbonyl group.
d. Bitter- Most sensitive of the taste senses. Mostly perceived as unpleasant but some bittering agents can be desirable.
e. Umami- This sense is also known as ‘savory’. Highly found in fermented and aged foods. Umami in Japanese translates to “good flavor” or “good
ANSC 3390-Processed Meats
Fall 2015
Exam II
Due on or before Tuesday December 8th by 5:00pm—
Email typed answers to tanner.machado@tamuk.edu
1. (20 pts) Cooking is cooking. Describe what happens to water in meat products as the meat is cooked, and also describe why you need to understand the dimensions (width x length x height) of your meat product to understand cooking times. Provide at least 2 examples of products with different dimensions and how they are impacted.
a. During convection cooking, heat is transferred mainly by convection from air to the product surface and by conduction from the surface toward the product center. Meanwhile, water diffuses outward toward the product surface, and is vaporized.
b. Depending …show more content…
3. (10 pts) Flavor of a food item is a combination of both smell and taste. Discuss the 5 taste sensations, the concept of the flavor star, and how the product you made for the product show is related to the taste sensations and the flavor star. Your answer will be scored on accuracy and thoroughness of your answer.
a. Salty- Primarily produced by the presence of sodium ions.
b. Sour- Detects acidity. Most common food group that contains naturally sour foods is fruit.
c. Sweet- Usually regarded as the most pleasurable sensation. This sense is produced by presence of sugars. Aldehydes and ketones are often associated with sweetness, these contain a carbonyl group.
d. Bitter- Most sensitive of the taste senses. Mostly perceived as unpleasant but some bittering agents can be desirable.
e. Umami- This sense is also known as ‘savory’. Highly found in fermented and aged foods. Umami in Japanese translates to “good flavor” or “good