Question 1

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

Accepted Answer

A)  Irradiation 
B)  Visible energy 
C)  Vibration of water molecules due to their occurring as dipoles 
D)  Conduction 
E)  None of these 
A)  Irradiation 
B)  Visible energy 
C)  Vibration of water molecules due to their occurring as dipoles 
D)  Conduction 
E)  None of these

Question 2

Using the candy lab experience, explain the concept of supersaturation and what happens in this state.

Accepted Answer

[Supersaturation deals with the concentr

Question 3

An emulsion is a dispersion of a solid in a liquid, whereas a foam is a
dispersion of a gas in a liquid.

Accepted Answer

A) True 
 B)False

Question 4

Syneresis is the weeping of water from a foam or gel.

Accepted Answer

A) True 
 B)False

Question 5

A thickened starch mixture that has flow properties is called a

Accepted Answer

A)  Gel 
B)  Coagulum 
C)  Gum 
D)  Precipitate 
E)  Sol 
A)  Gel 
B)  Coagulum 
C)  Gum 
D)  Precipitate 
E)  Sol

Question 6

The type of wave used for irradiating food is

Accepted Answer

A)  Alpha 
B)  Irridon 
C)  Delta 
D)  Gamma 
E)  None of these 
A)  Alpha 
B)  Irridon 
C)  Delta 
D)  Gamma 
E)  None of these

Question 7

An example of a water-in-oil emulsion would be

Accepted Answer

A)  Butter 
B)  Cake batter 
C)  Ice cream 
D)  Mayonnaise 
E)  White sauce 
A)  Butter 
B)  Cake batter 
C)  Ice cream 
D)  Mayonnaise 
E)  White sauce

Question 8

Which of the following is not true about emulsifiers?

Accepted Answer

A)  They are added in both oil-in-water and water-in-oil emulsions 
B)  Emulsifiers are concentrated to form a tight film around the suspended globules 
C)  The hydrophilic portion of the emulsifier is oriented toward the oil and the hydrophobic portion is oriented toward the water 
D)  They aid emulsion formation and increase the emulsion stability 
E)  They decrease the surface tension of one liquid more than the other 
A)  They are added in both oil-in-water and water-in-oil emulsions 
B)  Emulsifiers are concentrated to form a tight film around the suspended globules 
C)  The hydrophilic portion of the emulsifier is oriented toward the oil and the hydrophobic portion is oriented toward the water 
D)  They aid emulsion formation and increase the emulsion stability 
E)  They decrease the surface tension of one liquid more than the other

Question 9

Microwaves heat food by

Accepted Answer

A)  Radiant heat 
B)  Visible energy 
C)  Vibration of water molecules due to their occurring as dipoles 
D)  Surface heating 
E)  None of these 
A)  Radiant heat 
B)  Visible energy 
C)  Vibration of water molecules due to their occurring as dipoles 
D)  Surface heating 
E)  None of these

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

Using the candy lab experience, explain the concept of supersaturation and what happens in this state.

An emulsion is a dispersion of a solid in a liquid, whereas a foam is a dispersion of a gas in a liquid.

Syneresis is the weeping of water from a foam or gel.

A thickened starch mixture that has flow properties is called a

The type of wave used for irradiating food is

An example of a water-in-oil emulsion would be

Which of the following is not true about emulsifiers?

Microwaves heat food by

Todays Food Scene

Water

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

Filters

Exam 3: Physical Aspects of Food Preparation

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

Using the candy lab experience, explain the concept of supersaturation and what happens in this state.

An emulsion is a dispersion of a solid in a liquid, whereas a foam is a dispersion of a gas in a liquid.

Syneresis is the weeping of water from a foam or gel.

A thickened starch mixture that has flow properties is called a

The type of wave used for irradiating food is

An example of a water-in-oil emulsion would be

Which of the following is not true about emulsifiers?

Microwaves heat food by

Todays Food Scene

Water

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

Filters