Exam 3: Physical Aspects of Food Preparation

Low surface tension is necessary for a liquid to spread out to form the continuous phase of a foam.

Colloidal dispersions are stabilized by all the following except:

The circulation or convection of the heated material is the natural result of its:

French fries brown gradually during frying because of

When water is heated in a pan on a surface unit, the water is heated by

Like charges repel and thus help to stabilize colloidal dispersions.

An emulsion is an example of a

The pressure exerted as molecules of a compound attempt to be in the gaseous state instead of the liquid state is called

Explain what is happening to the colloidal dispersion when tomato juice is added to milk in making tomato soup.

Explain how an emulsifier or a foaming agent works to stabilize an emulsion or a foam.

Bread baking in an oven is heated by

Describe the factors that stabilize a colloidal dispersion.

Sols and gels are classified as colloidal systems.

The attraction between molecules at the surface of a liquid is:

Starch in a sol is the

A sol is a dispersion of a solid in a liquid, whereas a gel is a dispersion of a liquid in a solid.

.Water drops tend to draw up into a flattened ball because of

The waves used to irradiate food are the same waves as are produced in a microwave oven.

Clumping of dried milk can be reduced by controlling glass transition temperature during drying.

Microwaves heat food by