Food Preparation Post Lab #11
This experiment will allow us to analyze the differences in cooking techniques and how they
affect the color, texture, and flavor of different fruits and vegetables. We will also experi
Food Preparation Post Lab #10
Type of starch
Sensory Evaluation Lab Report
Taste testing gives vendors an opportunity to learn about the desires of their
targeted consumers. In lab, we participated in several different tasting processes.
Each one was unique; the triangle
Exam #2 Review
This test covers chapters 5 8
Know the following information
chemical characteristics of lipids
the difference between saturated, monounsaturated, and polyunsaturated fatty acids an
example of each
the different types of lipids and the f
Food Science Test #2 Review
Chapters 7, 8, 9, 10, 11 & 12
What is the major source of meat in the American Diet? BEEF, VEAL, LAMB AND MUTTON &
Are these animals carnivores or herbivores? HERBIVORES
Why is it called meat? IT IS DEFINED AS THE MUSCLES
UNIT 3 Meat
The differences and similarities among cuts of beef, veal, pork, and lamb are that beef has
a bigger carcass so it will have larger number than veal, pork and lamb. For pork, a difference is
that wholesale cuts of loin and spare ribs are longe
TCS food made on site, when properly labeled and stored at a temperature of 41 degrees
Fahrenheit or less, can be stored for a maximum of 7 days.
Infrared thermometers should be used for taking surface temperatures only and are not an
appropriate or accur
Chef Ramsay heads to Denver, Colorado, where he meets a restaurant owner, Pete,
who is truly stuck in the past. Pete claims his family owned-and-run restaurant makes the
"Best Pizza in Denver" based off a review from the 1980s. But when Ramsay holds a loc
Table B-1 Measuring Techniques for Flour
Weight of cup
Weight of cup
Weight of flour Class avg.
weight of flour
4.5 oz. (125 g)
Some of the observations between the raw fresh and deteriorated eggs are, the fresh egg
albumin was slightly more watery, but the yolk sat high. While the deteriorated egg was
completely liquid and the yolk sat very low.
Table A-1 Evaluation of Egg qualit
To prevent browning, mechanisms that include adding pineapple juice, lemon juice, absorbic
acid, cream of tartar, sucrose and plastic wrap can be used. All the techniques worked well.
However, adding an acid of some sort will give the best overall results
The oatmeal products that were prepared with boiling water allowed for the oats to break
down and cook faster. Oats that were prepared with cold water saw no starch
gelatinization because there was no heat added to break down these starches. This
POST LAB # 2
Ms. Debra King
Taking this descriptive tests to detail specific flavours or textures of a food or beverage helped me
realize that we never pay attention to those details and it may helps us see if a product is in bad
SAN DIEGO ZOO SAFARI PARK
Genomic gorilla. Researchers have completely sequenced the DNA of Kamilah, a 35-year-old western lowland
gorilla living at the San Diego Zoo.
Meal Planning for the Diabetic Patient - Exchange Lists
Wesley Crusher has been admitted to McCoy Memorial Hospital in DKA. He has had T1DM since the age
of 5. He has not seen an RD since he was 15. Wesley has been referred to the RD to
Study Guide Exam #1
Be sure to know:
different styles (formats) of documentation
E-Chart/Electronic Patient Chart/Electronic Health Record (Legal Document)
SOAP Formatting (Subjective, Objective, Assessment, Plan)
ADIME (Assessment is the SOA of
Meal Planning for the Diabetic Patient - CHO Counting
Maria Reyes has just been diagnosed with T2DM. She has been referred to you for diabetes education.
Review of the medical record reveals the following:
Age: 47 YO
Wt: 169 lbs
What is Community Ecology?
all organisms (many species) that live together in an
study of _
among all _
in that ecosystem
How does energy enter the ecosystem?
sunlight energy into
MEDICAL NUTRITION THERAPY 1
TYPE 1 DIABETES MELLITUS
Mr. Ret N. OPathy
Claudia Shwide-Slavin, MS, RD, BC-ADM, CDE, is a private practice dietitian in New York, N.Y.
Adjusting Entry HW Part 1
Record the following transactions for Poppa Rollos Pizza and Allstate Insurance Co.
October 1, 2016: Poppa Rollos Pizza writes a check to Allstate for $15,000 to purchase a 6-month
Journal Entry for Poppa Rollos
Access code: WilfongNUTR2351FALL16
Abstract has to be peer reviewed and research based
Pick a peer reviewed research article through Baylor libraries and check it on
On ulrichsweb; fin
FCS 2351 Nutrition
Review for Exam 1 (Chapters 1-4)
1) Know the chemical reaction used in digestion
They catalyze (or speed up) hydrolysis.
The chemical reaction that uses water to split chemical bonds of digestible nutrients.
The hydroxyl group (OH) f
Nutrition Unit 2
Chapter 5: Lipids
o Hydrogenation: making saturated fat into unsaturated fat
o Trans fat is worse for you than saturated fat
o Trans fat forms during hydrogenation
o Know the fat in olive oil
o Fat substitutes: mainly for mouthfeel
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