final

Question 1

the effects of salting food on the moisture content

Answer 1

draws out moisture

Question 2

the effects of temperature on killing bacteria

Answer 2

food danger zone:41-135 hotter and colder kill it

Question 3

how eggs coagulate and at what temperature

Answer 3

Eggs are largely protein and coagulate at the following temperature:
• Whole eggs around 156˚F
• Whites between 140 - 149˚F
• Yolks between 144 - 158˚F
• Custard (whole eggs plus liquid) between 175 - 185˚F
• “Denaturation” (the breakdown of the proteins bonds in the egg) can be considered the first
step toward coagulation
• Poaching, frying, scrambling, and boiling eggs are methods that depend first denaturing, then
coagulating eggs
• Proteins in the egg white coagulate at a lower temperature than those in the yolk. Heating eggs
beyond the temperature at which they coagulate causes them to shrink and toughen – two
factors which cause basic problems to simple egg cookery, particularly evident with fried eggs
which too often have tough, rubbery whites.
• The temperature at which an egg cooks or coagulates varies according to how quickly the egg is
heated
• Low temperatures produce the best cooked eggs

Question 4

poultry labels and their meaning

Answer 4

Animal Humane Certified
• Cage-free
• Free range
• Grass fed
• Halal
• Kosher
• Natural
• Wild caught

Question 5

nutritional benefits of sea vegetables

Answer 5

Richer in minerals than land vegetables
• Rich in complex carbohydrates that stabilize blood
sugar
• High concentration of amino acids
• Natural dietary source of iodine
• Contains some vitamins and essential fatty acids
• Alginic acid, abundant in seaweed

Question 6

method to emulsifymetho salad dressing

Answer 6

 Definition of emulsion - a uniform mixture obtained by suspending one kind of liquid (in the
form of tiny droplets) in another liquid with which it does not ordinarily mix
 An emulsion consisting of a fatty substance such as oil, dispersed in either vinegar, water or
lemon juice will remain smooth and stable if it is bound with an emulsifier
 In order for dressings to stay together, you must emulsify them
 Temporary emulsion: a simple oil and vinegar mixture is temporary because the liquids will
separate shortly after you emulsify them (for lack of an emulsifier)
 Permanent emulsion: does not separate due to the use of an emulsifier
 An emulsifier is a food ingredient used to stabilize and preserve the texture of emulsions.
 Common emulsifiers include:
 Raw eggs
 Cream
 Mustard
 Tofu
 Nut butters
 Miso
 Vegetable purees
 Rice syrup
 Honey

Question 7

method for cooking beans and grains for a salad

Answer 7

rice: 1 cup 1 3/4 cup water 1/4 tsp salt

pressure cook beans

Question 8

the proper method to use/dissolve agar

Answer 8

soak agar in liquid, simmer in liquid until dissolved

Question 9

proper consistency of sauce

Answer 9

nappe