QUIZ 1 FSS BASIC FOODS
Browning of toast.
Maillard reaction
Darkening of pared "santol"
Oxidation of Tannin
Watery or "weeping" custard.
Syneresis
Cheese Making
Coagulation of Protein
Rancid Bacon
Oxidation of Fatty Acids
Green ring around egg yolk of overcooked egg in shell.
Formation of fatty acids
Viscosity of cooked starch.
Gelatinization
Combination of Dry and Moist heat cooking.
Braising
Conversion of liquid to solid.
Hydrogenation
Making Mayonnaise
Emulsification
Baking Soda preserves the green color of vegetables but is destructive to Vitamin C
True
A well-marbled meat is a cut of meat with most of the visible fat trimmed off.
False
Strong-flavored vegetables should be cooked in a covered pan.
False
Pasteurized milk is the same as sterilized milk.
False
Beef SHANK is locally known as "KENCHI"
TRUE
Tough cuts of meat should be cooked by dry heat.
False