prelim 2 2011 4300 - answers - Last Name_ First Name_ Net...

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Last Name________________ First Name_____________ Net ID __________ All answers, including bonuses need to be on answer sheet. Questions answer sheet and wine/beer logs need to be turned in up front. 1) A chef is simmering two beef stews, one prepared with a red Bordeaux wine, and the other with a white Riesling wine. The chef notices that the one with red wine has more ‘scum’ that floats to the surface during cooking. What is a likely explanation? a) Tannins in the red wine bind to meat proteins to form an insoluble complex b) Glycosylated precursors in the red wine degrade during cooking and become insoluble c) The anthocyanin polymers hydrolyze in the presence of ATP from the beef to form an insoluble, low-density precipitate d) The oak flavor compounds of the red wine polymerize, decreasing their solubility 2) Which of these statements about cooking with wine is most plausible? a) If you use a wine with “rotten egg” off-aromas in a long-simmered stew, the aroma will likely not be detectable in the finished wine b) The high temperature of flambé cooking is enough to destroy 90% of more of the ethanol added c) If you boil an acidic wine with spices and remove some water and ethanol, the resulting wine will become less acidic. d) Enzymes in starchy sides like polenta can degrade wine pectins, to release methanol. 3) Which of these statements about adaptation is least defensible? a) Because we become adapted to saltiness after repeated exposure, it is very easy to over salt a dish while cooking b) If you taste/spit a red wine several times, you will likely think that the final sip is less astringent than the first taste. c) If you taste Niagara grape juice after tasting lemon juice, it will be perceived as very sweet. d) If you taste a dry white wine after having a caramel candy, it will be perceived as very sour. 4) What is a not a disadvantage of synthetic cork closures as compare to natural corks? a) Lower consumer acceptability b) Difficult to extract, especially from cold bottles c) Absorption of wine flavor compounds d) Creation of reductive aromas due to poor oxygen permeability in bottles 5) What statement about the drinking container used to serve wine is least defensible?
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a) Taller wine glasses can more readily form discrete strata of odorant classes within the headspace, and are thus better able highlight a wine’s complexity. b) The wax lining of paper cups can absorb volatile compounds, making them particularly inappropriate for serving aromatic wines. c) Wine served in a martini glass should have a lower concentration of volatile compounds in its headspace than wine served in a standard ISO wineglass. d) The appearance of a wineglass can bias panelists’ perception of wine quality; sensory panelists will give higher marks to wines served in aesthetically pleasing containers. 6) What would
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prelim 2 2011 4300 - answers - Last Name_ First Name_ Net...

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