Principles of quantity food preparation and processing Flashcards
1
Q
medium surrounding all parts of the dispersed phase is called __ phase of dispersion system
A
continuous phase
2
Q
distributed throughout the colloidal system is called _phase of dispersion system
A
dispersed phase
3
Q
whipped egg white form is (gas liquid solid)
A
G in L
4
Q
sponge cake (suspension) (gas liquid solid)
A
G in S
5
Q
Mayo emulsion (gas liquid solid)
A
L in L
6
Q
Gravy sol (gas liquid solid)
A
S in L
7
Q
Custard gel (gas liquid solid)
A
L in S
8
Q
true solution is (small/large/clump particles) eg?
A
small sugar/ salt
9
Q
Colloidal dispersion (small/large/clump particles) eg?
A
protein cooked starch, large particles
10
Q
Suspension; separates upon standing (small/large/clump particles) eg?
A
Clump of molecules , fat, uncooked starch
11
Q
the line that forms between two immiscible liquids called
A
interface
