NTDT 201 exam 1

Question 1

Five types of taste

Answer 1

Sweet, sour, bitterness, salty, savory/umami

Question 2

Flavor=

Answer 2

Taste+aroma

Question 3

Kosher practices

Answer 3

Judaism

Question 4

Hala practices

Answer 4

Islam

Question 5

How much of finished product has to be organic to be considered organic?

Answer 5

95%

Question 6

Types of sensory evaluation

Answer 6

Analytical tests and affective test

Question 7

Conducted by trained panel, detects discernible differences

Answer 7

Analytical tests

Question 8

Example of discriminative tests

Answer 8

Triangle test, duo trio

Question 9

Given to untrained consumers, detects preferences

Answer 9

Affective tests

Question 10

Physical and chemical evaluation,

Answer 10

objective evaluation

Question 11

more expensive and time consuming

Answer 11

sensory evaluation

Question 12

more reliable and repeatable, not subject to human opinion

Answer 12

objective evaluation

Question 13

example of monosacharides

Answer 13

Glucose, fructose, galactose, ribose, arabinose

Question 14

Example of disaccharides

Answer 14

Sucrose, lactose, maltose

Question 15

What is sucrose made out of

Answer 15

Glucose+ fructose

Question 16

Lactose made out of

Answer 16

Galactose+ glucose

Question 17

Example of oligosaccharides

Answer 17

Raffinose and stachyose

Question 18

Used as bulking agents and fat replacers in commerical foods

Answer 18

oligosaccharides

Question 19

Polysaccharides

Answer 19

Starch and glycogen

Question 20

Example of soluble fiber

Answer 20

Cholestrol

Question 21

2T=

Answer 21

1 oz

Question 22

4 qt=

Answer 22

1 gallon

Question 23

2 pt=

Answer 23

1qt

Question 24

8oz=

Answer 24

1 cup

Question 25

what does gluten free mean

Answer 25

less than 20 ppm

Question 26

frees grain from bran and germ, then endosperm ground into powder

Answer 26

milling (grinding)

Question 27

physical leavener

Answer 27

air and steam

Question 28

biological leaveners

Answer 28

yeast and bacteria

Question 29

chemical leaveners

Answer 29

baking soda and powder

Question 30

yeast multiples best at...

Answer 30

68-81F

Question 31

yeast ferments best at..

Answer 31

81-100F

Question 32

acts as tenderizer and emulsifier

Answer 32

fat

Question 33

soft dough ratio

Answer 33

1:3

Question 34

stiff dough ratio

Answer 34

1:4

Question 35

DRop batter ratio

Answer 35

1:2

Question 36

Pour batter ratio

Answer 36

1:1

Question 37

tempature for gelatinization

Answer 37

133-167F

Question 38

Breakdown of starch molecules

Answer 38

Dextrinization

Question 39

formed when heating/cooling starch renders molecules of amylose and amylopectin inaccessible to enzymatic hydrolysis

Answer 39

Retrograded starch

Question 40

Mother sauces

Answer 40

Grand, leading, or major sauces

Question 41

foundation of thicken sauces; equal parts fat and flour

Answer 41

Roux

Question 42

Equal parts butter and flour

Answer 42

Beurre manie

Question 43

combine starch and cool liquid

Answer 43

Slurry