FDSC 1133 EXAM 1 | QUESTIONS AND ANSWERS | WITH COMPLETE SOLUTION.
Protein responsible for meat color. - (ANSWER)Myoglobin
Protein in Milk - (ANSWER)Casein
Building Blocks of protein - (ANSWER)Amino Acids
Essential Amino Acids - (ANSWER)Needed from diet
Non essential amino acids - (ANSWER)Produced by body
Maillard Reaction - (ANSWER)The reaction between amino acid and sugar at high temperature resulting
in unique color and flavor in cooked products.
Aspartame - (ANSWER)Combination of Aspartic acid and phenylalanine
MSG - (ANSWER)Monosodium Glutamate
Salt of glutamic Acid
Flavor Enhancer
Emulsion - (ANSWER)A mixture of 2 or more liquids that are normally immiscible.
Example: salad dressing, mayonaise
Emulsifier - (ANSWER)The substance that stabilizes mixtures of two immiscible phases
Example: Egg yolk
Protein denaturation - (ANSWER)Transformation of a well defined, folded structure of a protein to an
unfolded state.
, FDSC 1133 EXAM 1 | QUESTIONS AND ANSWERS | WITH COMPLETE SOLUTION.
Primary structure remains in tact
Foaming capacity - (ANSWER)The amount of air or gas that can be incorporated by protein
Enzymes responsible for enzymatic browning - (ANSWER)Oxygen and polyphenol oxidase (PPO)
Rennet - (ANSWER)An enzyme that helps break down casein to form cottage cheese
Whey - (ANSWER)Green liquid after cottage cheese or cheese has been separated
Contains all 9 essential amino acids and is considered pure protein
Two ways to denature proteins - (ANSWER)Temperature and acid
Pigments responsible for meat color - (ANSWER)Myoglobin (muscle)
Hemoglobin (blood, contributes very little)
DEOXYmyoglobin color - (ANSWER)Purple (no oxygen)
OXYmyoglobin color - (ANSWER)bright cherry red (oxygen)
METmyoglobin color - (ANSWER)brown (water)
Bloom - (ANSWER)bright red color formation on steak following exposure to oxygen
Oxidation - (ANSWER)Loss of electrons (LEO) resulting in formation of brown colored steak
Protein responsible for meat color. - (ANSWER)Myoglobin
Protein in Milk - (ANSWER)Casein
Building Blocks of protein - (ANSWER)Amino Acids
Essential Amino Acids - (ANSWER)Needed from diet
Non essential amino acids - (ANSWER)Produced by body
Maillard Reaction - (ANSWER)The reaction between amino acid and sugar at high temperature resulting
in unique color and flavor in cooked products.
Aspartame - (ANSWER)Combination of Aspartic acid and phenylalanine
MSG - (ANSWER)Monosodium Glutamate
Salt of glutamic Acid
Flavor Enhancer
Emulsion - (ANSWER)A mixture of 2 or more liquids that are normally immiscible.
Example: salad dressing, mayonaise
Emulsifier - (ANSWER)The substance that stabilizes mixtures of two immiscible phases
Example: Egg yolk
Protein denaturation - (ANSWER)Transformation of a well defined, folded structure of a protein to an
unfolded state.
, FDSC 1133 EXAM 1 | QUESTIONS AND ANSWERS | WITH COMPLETE SOLUTION.
Primary structure remains in tact
Foaming capacity - (ANSWER)The amount of air or gas that can be incorporated by protein
Enzymes responsible for enzymatic browning - (ANSWER)Oxygen and polyphenol oxidase (PPO)
Rennet - (ANSWER)An enzyme that helps break down casein to form cottage cheese
Whey - (ANSWER)Green liquid after cottage cheese or cheese has been separated
Contains all 9 essential amino acids and is considered pure protein
Two ways to denature proteins - (ANSWER)Temperature and acid
Pigments responsible for meat color - (ANSWER)Myoglobin (muscle)
Hemoglobin (blood, contributes very little)
DEOXYmyoglobin color - (ANSWER)Purple (no oxygen)
OXYmyoglobin color - (ANSWER)bright cherry red (oxygen)
METmyoglobin color - (ANSWER)brown (water)
Bloom - (ANSWER)bright red color formation on steak following exposure to oxygen
Oxidation - (ANSWER)Loss of electrons (LEO) resulting in formation of brown colored steak
