Final Study Guide: FN 121 Lecture
What are the ingredients of quick breads?
Flour, water, other liquid, possibly salt, leavening agent (baking soda or
powder), some contain added fat, sugar, and eggs
Why are they called quick breads?
FN 121 Exam 1 Study Guide:
1. What sensory criteria do you use to select food?
Sight, Smell, Taste, Touch, Sound
2. How do smell and taste sensing occur?
Smell- Volatile molecules (molecules capable of evaporating like a gas into the air) trave
Study Guide 2
What is the function of milk?
Nutrients, emulsifiers & stabilizers, gelling
Milk Sugar Lactose
Browning of baked goods
Confectionary & frozen desserts
Contributions in Foods
Emulsions, salad and fats
Appearance at 0 time
After 10 min
pale top/clear bottom
egg on side
All of them