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HFT3806 Exam 2 Questions and Answers (100%
Correct Answers) Already Graded A+
a form of energy associated with the movement of molecules Ans: heat
in __ & __ the molecules move more quickly from place to place &
bounce of each other more frequently Ans: liquids & gases
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in __, the molecules stay mostly in one place, but they vibrate with more
energy Ans: solids
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a measure of this molecular activity Ans: temperature
starches & sugars Ans: carbohydrates
two most important changes in carbs caused by heat Ans:
caramelization & gelatinization
the browning of sugars Ans: caramelization
occurs when starches absorb water & swell, inhibited by acids Ans:
gelatinization
a group of complex substances that give structure to plants Ans: fiber
make fiber firmer Ans: acids & sugar
makes fiber softer Ans: baking soda
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proteins consist of long chains of components called Ans: amino acids
as __ are heated, the ___ gradually unwind Ans: proteins, coils
when protein coils unwind & become attracted to each other & form
bonds Ans: coagulation
exposure of __ to excessive heat toughens them & makes them dry Ans:
proteins
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the amino acids in the protein chains react with the carb molecules &
undergo a complex chemical reaction Ans: maillard reaction
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result is that they turn brown & develop richer flavors Ans: maillard
reaction
takes place only on the dry surface of the food Ans: maillard reaction
special proteins that are present in meats Ans: connective tissue
some are dissolved when cooked slowly with moisture Ans: connective
tissue
acids, such as lemon juice, vinegar & tomato products have two effects
on proteins: Ans: speed coagulation, help dissolve some connective
tissues
liquid fats are called Ans: oils
1
HFT3806 Exam 2 Questions and Answers (100%
Correct Answers) Already Graded A+
a form of energy associated with the movement of molecules Ans: heat
in __ & __ the molecules move more quickly from place to place &
bounce of each other more frequently Ans: liquids & gases
© 2026 Assignment Expert
in __, the molecules stay mostly in one place, but they vibrate with more
energy Ans: solids
Guru01 - Stuvia
a measure of this molecular activity Ans: temperature
starches & sugars Ans: carbohydrates
two most important changes in carbs caused by heat Ans:
caramelization & gelatinization
the browning of sugars Ans: caramelization
occurs when starches absorb water & swell, inhibited by acids Ans:
gelatinization
a group of complex substances that give structure to plants Ans: fiber
make fiber firmer Ans: acids & sugar
makes fiber softer Ans: baking soda
, For Expert help and assignment handling,
2
proteins consist of long chains of components called Ans: amino acids
as __ are heated, the ___ gradually unwind Ans: proteins, coils
when protein coils unwind & become attracted to each other & form
bonds Ans: coagulation
exposure of __ to excessive heat toughens them & makes them dry Ans:
proteins
© 2026 Assignment Expert
the amino acids in the protein chains react with the carb molecules &
undergo a complex chemical reaction Ans: maillard reaction
Guru01 - Stuvia
result is that they turn brown & develop richer flavors Ans: maillard
reaction
takes place only on the dry surface of the food Ans: maillard reaction
special proteins that are present in meats Ans: connective tissue
some are dissolved when cooked slowly with moisture Ans: connective
tissue
acids, such as lemon juice, vinegar & tomato products have two effects
on proteins: Ans: speed coagulation, help dissolve some connective
tissues
liquid fats are called Ans: oils
