Study guide questions - Batters and doughs: Baking science
Whats the difference between a batter and a dough? Based on thickness. Batters can be poured or
dropped. Pour batters are very thin (popovers, pancake mix, shortened cake batter). Drop batters are
Starch, grains, flour study guide questions!
Discuss the chemical composition and nutrient profiles of the three main components of a kernel
of grain. Germ, Endosperm and Bran. Germ is about 2% of the kernel, and is the embryo
(sprouting section) but is u
Study guide questions for food packaging (ch. 29) and Microwave cooking (ch. 7)
List and explain the important roles food packaging plays. Main roles of food packaging
includes: protecting the food from contamination, contain the food, and providing infor
Food packaging (Chapter 29) and Microwave cooking (Chapter 7)
Always provide examples with your answers.
List and explain the important roles food packaging plays.
Protection- from chemical, biological physical influences that may cause the deterioration
Egg Study Guide Questions.
Draw an egg and label all its parts.
Fill in the blanks (for one 50 gram egg): kcals protein fat cholesterol
whole egg: 72 kcal, 6g protein, 5g fat, 215mg cholesterol (all in yolk)
egg white: 15 kcal, 4g protein, 0g fat, no chol
Study Guide questions for Fats, Frying and Emulsions (Chapter 10)
Always provide examples as part of your answer.
Draw the chemical structure for an 8 carbon saturated fatty acid.
What are the components of a triglyceride? glycerol + 3 fatty acids
OBJECTIVES The learner will be able to -
relate the molecular and granule structure of various native
starches to starch paste and gel characteristics.
explain the process of sol and gel formation in starch-water
understand and predict how su