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Nutr 205

This class was created by Brainscape user Christina Vitale. Visit their profile to learn more about the creator.

By: Christina Vitale
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Decks in this class (13)

Chapter 1 Food Selection
The 5 criteria for sensory evalua...,
The 5 ways that eyes receive firs...,
Volatile molecules 3
64  cards
Chapter 2 Food Evaluation
The two types of discriminative t...,
The two types of analytical tests 1,
The 5 difference tests 2
18  cards
Chapter 3 Chemistry Of Food Composition
The fundamental purpose of eating...,
All foods and humans consist of w...,
Humans are composed of __ water _...
115  cards
Chapter 4 Food Safety
The three types of foodborne haza...,
Prion 1,
Name the five biological hazards 2
19  cards
Chapter 5 Food Prep Basics
Poaching 0,
Scalding 1,
Simmering 2
31  cards
Chapter 7 Meat/Protein/Enzymes
Four types of meat 0,
The proteolytic enzymes 1,
More connective tissue does what ...
11  cards
Chapter 9 Fish And Shellfish
The presence of a backbone indica...,
What is the only major food sourc...,
The two types of vertebrae 2
54  cards
Chapter 10 Milk
What is casein 0,
What are the seven milk ingredien...,
What are caseinates 2
56  cards
Chapter 11 Cheese
Cheese is classified by the ____ 0,
The fda definition of cheese 1,
Moisture content of fresh cheese 2
42  cards
Chapter 12 Eggs
Why do we add egg to food 0,
Eggs symbolize ____ 1,
Name the fat soluble vitamins in ...
26  cards
Chapter 13 Vegetables and Legumes
0  cards
Chapter 17 Flours And Flour Mixtures
Most common source of flour 0,
Flour is fine powder derived from...,
Flours provide ____ __ and ____ t...
3  cards
MATH UNIT CONVERSIONS
1 t ___ t 1,
1 t ____ fl oz 2,
1 fl oz ____ ml 3
16  cards

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Nutr 205

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