Review Proteins

What does it mean to cook proteins with wet (or moist) heat?

• Energy is transferred through oil
• Energy is transferred through water
• Energy is transferred through air
• all of the above

Tags

NGSS.MS-PS3-4

NGSS.MS-PS1-4

The egg _____ is protein and water

• chalazae
• white
• membrane
• yolk

Peptide bonds form between two carbon atoms.

• true
• False

Enzymes are a special type of ____.

• complex carbohydrate
• simple carbohydrate
• lipid
• protein

Tags

NGSS.MS-LS3-1

What does it mean to cook proteins with dry heat?

• A. Energy is transferred through oil
• B. Energy is transferred through water
• C. Energy is transferred through air
• D. Both A and C

Tags

NGSS.MS-PS3-4

Some recipes suggest adding vinegar to poach an egg. The purpose of adding vinegar to poach the eggs would be:

• Denature proteins
• Color
• Taste
• Olfactory sense

How is cake flour different than all-purpose flour?

• cake flour has less protein than all-purpose flour
• Cake flour has more protein than all-purpose flour
• There is no difference
• Cake flour includes the germ of the seed

What is gluten?

• A protein in flour
• A starch in flour
• A fat in eggs
• A fat in flour

Denaturation is the process that ____.

• may follow coagulation
• is the direct opposite of coagulation
• must precede coagulation
• all of the above

What has occurred when the shape of a protein molecule is changed without the breaking of peptide bonds?

• coagulation
• gelatinization
• denaturation
• hydrolysis