Functional Properties of Food
Flashcard
•
Other
•
10th Grade
•
Practice Problem
•
Easy
Michael Zeppel
Used 2+ times
FREE Resource
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26 questions
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1.
FLASHCARD QUESTION
Front
DENATURATION
Back
PROTEINS lose their structure due to heat, acidity, or other actions.
2.
FLASHCARD QUESTION
Front
Starch gelatinization in sauces
Back
Thickening
3.
FLASHCARD QUESTION
Front
Starch breakdown into dextrins via dry heat.
Back
Dextrinisation
4.
FLASHCARD QUESTION
Front
Cereal Grains
Back
Toasted appearance from dextrinization
5.
FLASHCARD QUESTION
Front
Pastry Crust
Back
Browning from dextrinization
6.
FLASHCARD QUESTION
Front
Dextrinization of bread starches
Back
Toast
7.
FLASHCARD QUESTION
Front
Oil emulsified with egg yolk
Back
Mayonnaise
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