FOOD 2010 Study Guide - Final Guide: Granola, Lipoxygenase, Viscosity
19 Jul 2018
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*note: this is from my memory from the morning after the exam, there may be errors, do not rely on it for the correct answers, check everything yourself, but these are the major concepts covered* 1)what type of packaging is the box around the granola bars? a). primary packaging: secondary packing, tertiary packaging, quaternary packing, the process of making cheese steps is: A)homogenization: what ph is needed for cheese to stop fermentation, acidic. A)idea, development, commercial: what is characteristic of the idea stage, to identify the idea, concept, problem or specific challenge. I think this is right question was like -forcing fatty acids through little holes causing protein to encapsulate fat globules. 12. a substance that doesn"t change in viscosity with force applied (sheer): newtonian, visocoelastic. Her answer is incorrect if heating via conduction if heating via convection. B)metmyoglobin fe3: which are used as hurdles, temperature.
