Download Final Study Guide for Food Science Name Scientific Method Define

Final Study Guide for Food Science
Name
Scientific Method
1.
Define and have examples of a lab we have done with the following terms:
Hypothesis
Variable
Experiment
Theory
Carbohydrates:
1.
What are examples of interfering agents in candy making?
2. Define the following vocabulary words:
Carmelization
Gelatinization
Retrogradation
Syneresis
Viscosity
Immiscible
Emulsion
3.
What is the natural sugar in milk?
4. What is the basic sugar unit in carbohydrates?
5. What is the disease that results when your body has trouble processing sugar?
6. What hormone helps regulate glucose?
7. What is hypoglycemia?
8. What is hyperglycemia?
9. What are examples of crystalline candy?
10. What are examples of noncrystalline candy?
11. The browning reaction in sugar is called____________________________
12. How do you know when candy has reached the correct stage?
13. What is a supersaturated sugar solution? How is it possible?
14. What theory did we reach about viscosity?
15. What is the function of carbohydrates?
16. What is the linear starch molecule?
Water and Energy:
1.
Define the following vocabulary words:
Calorie
Basal Metabolism
Solvent
Solute
2.
Give cooking examples for the following heat energy:
Conduction
Convection
Microwaves
Radiation
3.
What is the correlation between temperature and the force/movement of molecules?
4. What is the most important type of energy in Food Science?
5. What happens to the temperature of boiling water?
6. What happens to the temperature of sugar and water boiling?
7. How does a higher elevation affect cooking time?
8. How does surface area affect cooking time?
9. What are some microwave cooking techniques?
10. What foods do not cook any faster in the microwave?
11. What stage of matter has the molecules closest together?
12. What temperature does water freeze? (Fahrenheit)
13. What temperature does water boil? (Fahrenheit)
Fats
1.
What is the largest group of lipids?
2. What are the “good” fats? Food examples?
3. What are the “bad” fats? Food examples?
4. What are fat storing cells called?
5. What is the function of fats in food?
6. Define hydrogenation and give a food example.
7. Define the following:
Cracking
Rancid
Oxidation
Smoke point
8.
How many calories do we get from 1 fat gram?
9. What is the role of fats in our body?
10. What is cholesterol and the concern if we get too much?
11. Give some examples of low fat foods.
Proteins
1.
How can protein be denatured?
2. What is gluten?
3. What are amino acids?
4. What are examples of incomplete proteins?
5. Define the following terms:
Albumen
Chalaza
Yolk
6.
How can we get the most volume and stability from egg whites?
Milk
1.
Define these terms:
Homogenization
Pasteurization
Casein
Whey
Micelles
2.
What is the term for heating milk until just boiling?
3. What vitamin is fortified in milk?
4. How did we make cheese in our lab?