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FSCN 3102 > Learner Outcomes Explain > Flashcards

Learner Outcomes Explain Flashcards

1
Q

How heat is transferred in a variety of cooking methods

A

Radiation: transfer of heat by electromagnietic waves (heating elements in a stove)
Convection: movement of heat by a fluid such as water or air (boiling water, hot fats)
Conduction: transfer of energy from one molecue to another by direct contact (metal pan on food)

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2
Q

How microwaves generate heat

A

By generating intermolecular friction between the molecules of the food. The microwaves cause water molecules to vibrate; the increased friction between the molecules results in heat.

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3
Q

Relationship amount power, cooking time and amount of food in a microwave

A
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4
Q

Difference in food quality between microwave and conventional oven cooking

A
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5
Q

The process of sugar crystallization

A
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6
Q

The relation between sugar concentration and the boiling point of a solution

A
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7
Q

Ways to break bonds between sugars

A
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8
Q

Why starch suspensions can thicken when heated

A
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9
Q

Why starch solutions gel

A
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10
Q

How features of starch molecules affect thickening and gelling

A
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11
Q

How other ingredients affect starch solutions and gels

A
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12
Q

How retrogradation can be minimized

A
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13
Q

Physical properties of fats

A
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14
Q

Influence of fatty acid structure on melting point

A
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15
Q

How the rate of hydrolytic rancidity can be increased/decreased

A
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16
Q

How the rate of oxidative rancidity can be increased/decreased

A
17
Q

Why various fat substitutes work

A

To provide some or all of the functional

18
Q

Several ways to denature proteins

A
19
Q

Consequences of denaturing proteins in a variety of food systems

A
20
Q

How pH can change the solubility of a protein

A
21
Q

Why lipases produce distinctive flavor in milk

A
22
Q

How to control the rate of enzymatic browning

A
23
Q

How the organization of a cell in a plant influences whether the plant floats or sinks in water

A
24
Q

The function of pectin substances in food

A
25
Q

How pectic substances changes during ripening

A
26
Q

How pectic substances change during cooking

A
27
Q

How changes in the pectin substances alter the texture of fruits

A

FSCN 3102 (3 decks)

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