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Food Science
food science (Science Olympiad 2015)
Question | Answer |
---|---|
What does the Benedict's test measure? | Reducing Sugar |
What does the Biuret test measure? | Protein |
What colors could you see in a positive reaction for the Benedict's test? | Green, yellow, red |
What colors would you see in a positive reaction to the Biuret test? | Purple and pink |
What leavening agent do Crackers use? | Water |
What leavening agent do Biscuits use? | Baking Powder |
What leavening agent does Angel Food Cake use? | Whipped Air |
What leavening agent does Whole Wheat Bread use? | Yeast |
What does whipping cream have that makes it whip into a cloud-like texture? | |
What does baking powder do when it contacts an acid? | |
Define Viscosity | resistance of a liquid to sheer forces (and hence to flow) |
lipids | lipids resistance of a liquid to sheer forces (and hence to flow) Click to fullscreen (or press I) Viscosity fats and oils |
the starches and sugars present in foods | carbohydrates |
Complex carbohydrates that are composed of many sugars linked together. | starches |
provide air, steam or gas, enables batter to rise | leavening agents |
a white nutritious liquid secreted by mammals and used as food by human beings | milk |
has 98% of fat removed | 2% milk |
milk from which no constituent (such as fat) | whole milk |
mass divided by volume | density |