CHAPTER 12 & 13: DESSERTS AND BEVERAGES

Question 1

a by product of the meat industry; obtained by hydrolyzing collagen

Answer 1

gelatin

Question 2

t/f: gel formation should proceed quickly

Answer 2

false, slowly

Question 3

t/f: acid lowers the temperature at which the gel will form

Answer 3

true

Question 4

t/f: the longer the time to gel, the soft, clearer and more stable the gel is

Answer 4

true

Question 5

t/f: raw pineapple prevents gulaman formation

Answer 5

false, it cannot be prevented since gulaman is a carbohydrate

Question 6

imitation ice cream using vegetable fat instead of butter fat

Answer 6

mellorine

Question 7

sweetened whipped cream and gelatin

Answer 7

mousse

Question 8

agar agar is only soluble in ______

Answer 8

boiling water

Question 9

gelatin dissolves in ______

Answer 9

hot water

Question 10

gel forming extractive from algae or seaweeds, obtained by a series of extraction with water and sulfuric acid.

Answer 10

agar-agar

Question 11

ratio of salt to ice for slow freezing

Answer 11

1:8

Question 12

ratio of salt to ice for fast freezing

Answer 12

1:4

Question 13

t/f: slow freezing may result to large crystals

Answer 13

true

Question 14

2% butte fat, milk, sugar, fruit

Answer 14

sherbet

Question 15

milk increases gel strength due to ____ in milk thus hard water produces firmer gel

Answer 15

salts

Question 16

t/f: agitation does not favor development of small crystals

Answer 16

true

Question 17

contains natural oils, caffeine and theine as stimulants, and tannin for color and pungency

Answer 17

tea

Question 18

tea is prepared from the leaves of _____

Answer 18

camellia sinensis

Question 19

____ leaves are steamed before drying to destroy enzymes

Answer 19

green tea

Question 20

usual proportion of tea to cup of hot water

Answer 20

1/2 to 1 tsp per cup

Question 21

what are the main stimulants of coffee?

Answer 21

caffeine and caffeic acids

Question 22

what is responsible for the aroma of coffee?

Answer 22

caffeel

Question 23

what fatty acids are found in the coffee

Answer 23

chlorogenic acid

Question 24

jet of water is delivered by pressure over coffee grounds in a perforated container

Answer 24

percolator

Question 25

optimum temp of brewing a coffee

Answer 25

85-95 celcius

Question 26

main stimulant of cocoa and chocolate

Answer 26

theobromine

Question 27

water and coffee are placed in 2 separate compartments of the coffee maker

Answer 27

vacuum