After whipping egg whites, you notice the volume increases by a factor of 5 from the
initial volume of 1 cup to 5 cups. Therefore, you surmise that 4 cups of air have been
incorporated into the foam. What is the volume fraction of the air in the foam?
a. 0.5
b. .64
c. 0.7
d. 0.8
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, d. 0.8
How does the density of cream compare with milk?
a.Cream is more dense
b.Cream is less dense
c.Cream has the same density
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b. cream is less dense
Flour or cornstarch is sometimes used as a thickening agent. Which descriptions
accurately depicts how flour thickens a sauce.
a.The gelatin in the flour forms crosslinks as the sauce cools and a mesh network
develops.
b.The starch granules absorb a great deal of water and becomes amorphous
networks of starch and water intermingled.
c.The flour emulsifies the oil in the sauce thus forming oil droplets and thickening it.
d.The flour releases carbon dioxide that form bubbles in the sauce and thickens it.
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b.The starch granules absorb a great deal of water and becomes
amorphous networks of starch and water intermingled.
, garlic aoili is an emulsion where oil (the dispersed phased) is suspended in water (the
continuous phase). To create a thick aoili sauce, what volume fraction of water is
needed?
a. about 0.01 or 1%
b. about 0.9 or 90%
c. about 0.2 or 20%
d. about 0.8 or 80%
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c. about 0.2 or 20%
What conclusion can be drawn from the plot shown on the left?
a.Viscosity increases as volume fraction of suspended spheres increases.
b.Viscosity decreases as volume fraction of suspended spheres increases.
c.Viscosity is independent of the volume fraction of suspended sphere
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a. Viscosity increases as volume fraction of suspended spheres increases.
What is the primary reason browning reactions are crucial in cooking?
a.Help create the ideal texture
b.Add flavor compounds
c.Kill off bacteria
d.Help denature proteins
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initial volume of 1 cup to 5 cups. Therefore, you surmise that 4 cups of air have been
incorporated into the foam. What is the volume fraction of the air in the foam?
a. 0.5
b. .64
c. 0.7
d. 0.8
Give this one a try later!
, d. 0.8
How does the density of cream compare with milk?
a.Cream is more dense
b.Cream is less dense
c.Cream has the same density
Give this one a try later!
b. cream is less dense
Flour or cornstarch is sometimes used as a thickening agent. Which descriptions
accurately depicts how flour thickens a sauce.
a.The gelatin in the flour forms crosslinks as the sauce cools and a mesh network
develops.
b.The starch granules absorb a great deal of water and becomes amorphous
networks of starch and water intermingled.
c.The flour emulsifies the oil in the sauce thus forming oil droplets and thickening it.
d.The flour releases carbon dioxide that form bubbles in the sauce and thickens it.
Give this one a try later!
b.The starch granules absorb a great deal of water and becomes
amorphous networks of starch and water intermingled.
, garlic aoili is an emulsion where oil (the dispersed phased) is suspended in water (the
continuous phase). To create a thick aoili sauce, what volume fraction of water is
needed?
a. about 0.01 or 1%
b. about 0.9 or 90%
c. about 0.2 or 20%
d. about 0.8 or 80%
Give this one a try later!
c. about 0.2 or 20%
What conclusion can be drawn from the plot shown on the left?
a.Viscosity increases as volume fraction of suspended spheres increases.
b.Viscosity decreases as volume fraction of suspended spheres increases.
c.Viscosity is independent of the volume fraction of suspended sphere
Give this one a try later!
a. Viscosity increases as volume fraction of suspended spheres increases.
What is the primary reason browning reactions are crucial in cooking?
a.Help create the ideal texture
b.Add flavor compounds
c.Kill off bacteria
d.Help denature proteins
Give this one a try later!
