heat and frozen food - quiz 1

Which of the following occurs in moist heat and dry heat? except..

• Denaturation protein

• maillard reaction

• Coagulation Protein

• Fat melt

The following are changes that occur due to dry heat. except...

• Denaturation Protein

• water evaporation

• fat melted

• Gelatinization

The Maillard reaction occur in...

• Boiling

• steaming

• baking

• mixing

What happens to the heated PROTEIN?

• Caramelization

• Denaturation

• Evaporation

• Gelatinitation

Gelatinization occurs in...

• Boiling

• sauteing

• Frying

• Grilling

The following are changes to heated meat. Except..

• Color change to gray brown

• Texture changes to be more fibrous

• Texture changes due to fat loss

• Texture changes to be more elastic

The following are changes that may occur due to heating, except...

• Taste

• Color

• Acidity

• Texture

damage to food due to storage temperatures being too low is called...

• Chilling injury

• over frozen

• over storage

• too chill

what happens to bananas stored at low temperatures? except...

• the appearance of black spots

• texture becomes soft

• bananas ripen quickly

• banana skin turns black

what happened to freeze burn in beef? except..

• texture will be change

• reduced juiciness

• the fat is damaged

• discoloration