(FFSS) BASIC FOODS PT.1
A volatile substance present in the smoke from heated fat is
acrolein
Dispersion in mayonnaise is called
emulsion
The last stage of fermentation period is called
Proofing
Heat is transferred in roasting pig by
Radiation
A glutenization of red blood cells is caused by
Phytohemagglutinin
The process of converting liquid fat to solid fat is called*
Hydrogenation
Form of sugar into which cornstarch is added to prevent caking is*
confectioner’s sugar
Phospholipids found in egg yolk responsible for its emulsifying property is called *
Lecithin
Milk product made from coagulating casein with acid is*
Cheese
Resulting mixture when other flours are used to replace wheat flour partially is *
composite flour
The dark greenish coloration when egg is overcooked is due to
formation of Fe2S
Less tender cuts of meat usually contain more
Elastin
In curing, the desirable pink color is due to:*
Nitrosomyoglobin
Fat is used as edible spreads and shortening due to
plasticity property
Dried beans should be soaked in water to
shorten cooking time
Oils that rancid faster*
have high iodine number
During cooking, tough meat becomes tender because*
collagen is changed to gelatin
Fat is hard because
it has a high proportion of short and long chain saturated fatty acids
The astringent taste of fruits like santol is due to*
Tannin
Raw starch flavor is caused by
Lumping
A leakage of NH3 (ammonia, basic) used as a refrigerant will cause color of purple onion to change to*
Deep purple or blue
The presence of phosphatase in milk indicates that*
pathogenic and non-pathogenic bacteria are still present
Addition of calamansi changes pechay leaves to*
olive green
“Malagkit” or waxy rice does not gel but thickens and is more cohesive because*
it contains more amylopectin than amylose
Cocoa is chocolate with less:*
Fat
The pigment responsible for the white color of fruits and vegetables:*
Anthoxanthin
The substance that is capable of forming a gel:*
Pectin
Measurement unit which indicates egg quality:*
Haugh units
Increase in the volume of an ice cream mixture upon agitation is called:*
Overrun
Degradation of starch to shorter chain glucose units is called:*
Dextrinization
Inversion of sucrose can be facilitated by adding:*
Acid
Milk which undergoes a mechanical process in order to break up fat globules and prevent them from coalescing is called:*
Homogenized milk
The flour with the highest protein content:*
Bread flour
Has the lowest fat content:*
Cottage cheese
The major pigment in beets:*
Betalain
Homogenized milk refers to milk with reduced:*
Fat particle size
When liquid ingredients are mixed in one bowl, dry ingredients are mixed in another bowl, and the two are mixed together with minimal manipulation, the method is known as:*
Muffin method
The effect of cold temperature on sweetness*
Decreases
Food contaminated with food poisoning bacteria would:*
look and taste normal
The resulting pastry when oil is used instead of shortening:*
Mealy
The resulting pastry when fat is used instead of oil:*
Flaky
Tomato product that can be poured with salt, pepper and other spices added*
tomato sauce
The effect of sugar on freezing and boiling point is*
lowers and increases respectively
Milk may be coagulated by the addition of*
calamansi
Enzymes are*
Protein
If you pass water through a mixture of fruits and vegetables like squash, pechay, eggplant and white onions, which will be leached cut first?*
anthocyanins and anthoxanthins
Lumping in cooking aroz caldo may be prevented by except*
pouring the mixture immediately in boiling water
These are responsible for the strong flavor in cabbage*
sulfur compound
Weeping out of liquid from gelatinized starch during prolong storage.*
Syneresis
Crustaceans when cooked release the compound*
Astaxanthin