Review Tpaper

726 Words Mar 1st, 2016 3 Pages
Study Guide Exam 1

Bring a scantron #886 and a #2 pencil for the exam.

Course Materials Covered: The exam includes materials from the Brown text, lecture and lab experiments and conclusions.

Brown text: • Chapter 1 • Chapter 3: Water • Chapter 5: Food Preparation Basics • Chapter 13: Vegetables (excluding legumes) • Chapter 14: Fruits • Knife Safety Handout in manual

Vocabulary words: sensory criteria, taste, flavor, aroma, volatile molecules, olfactory, gustatory, consistency, astringency, density, bioengineering, biotechnology, melting point, boiling point, freezing point, latent heat, viscosity, poach, simmer, boil, slice, shred, dice, mince, peel, standing time, fractional measure, liquid
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(Hint: Table5.5 on pg 112) 19. How does change in altitude or barometric pressure affect the boiling temperature of water? What implication does this have for food preparation? 20. What are the three major steps in measuring food? 21. What are the appropriate measuring techniques and equipment for dry ingredients? 22. What are the appropriate measuring techniques and equipment for liquid ingredients? 23. How does the size of the measuring utensil and number of measures affect the degree of accuracy? 24. How does the measurement technique used for brown sugar differ from the measurement of white, granulated sugar? Why? 25. What is the acceptable per cent of deviation from the standard set by the American Association of Family and Consumer Sciences for household measuring utensils? (Appendix C) 26. How is liquid fat measured? 27. What is the appropriate method for measuring solid fat? 28. What is the difference between a seasoning and a flavoring? 29. What are the major categories of plant pigments? Examples of each? 30. What are phytochemicals? Where are they found? 31. What happens to vegetables in the chlorophyll and anthocyanin category when cooked too long or in too much water? 32. What happens to the anthocyanins when an acid is added? A base is added? 33. What happens to the cooking water of an anthocyanin when steamed in a metal basket? Why? 34. What application do the above factors

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