FOOD 2010 Study Guide - Final Guide: Hydrogenation, Heat Capacity, Multiple Choice
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This is a scaled-down version of an exam. Multiple choice each question has 1 or 2 correct answers. Choose the correct 1 or 2 answers only. What term is used to describe the manipulation of temperature to develop desired fat crystal structure when making chocolate: interesterification, tempering, hydrogenation, bloom, fractionation. Which of the following natural toxins directly affects the human nervous system: scombroid poisoning, poisonous mushrooms (from amanita sp. , for example, pyrrolizine alkaloids, verocytotoxins, staphylococcal toxins. Which of the following products use edible films for some part of their packaging: breakfast cereal, packaged salad mixes, bread, candies, sausages. Short answer questions provide brief and concise answers in sentence or point form. (5 marks each) Briefly describe how the chemistry of food and/or frying oil changes as a result of frying. Briefly describe 2 or 3 advantages of vacuum canning. Math problems provide solutions to the following problems. You want to freeze 1000 kg of turnip.
