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Gourmet Food flashcards

Food Fundamentals 18

This class was created by Brainscape user Cailyn Strachan. Visit their profile to learn more about the creator.

By: Cailyn Strachan
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Decks in this class (12)

Lab 1
If device deviates more than reci...,
Is it important to follow one sys...,
1 cup is how many ml how many oz
15  cards
lab 2
Describe sensory evaluation,
Food evaluation,
Which sense is the most influenti...
31  cards
lab 3
Nutrient loss can occur through,
Why should you leave peeling unti...,
Anthocyanin
22  cards
lab 4
What are legumes,
Seeds can be grouped into 3 groups,
What food group are legumes in
17  cards
lab 5
0  cards
lab 6
Describe difference between kasha...,
Methods to ensure cereals dont clump,
Highest in fiber and protein
21  cards
lab7
Why poach eggs with vinegar and o...,
Adhesive,
Cohesive
14  cards
lab 8
Carmel flavour in evaporated milk...,
How much water is removed in evap...,
Acidophilus milk
9  cards
lab 9
Omega 3 is in mostly what the of ...,
Is fish more tender than meat and...,
Plant sources of omega 3 alpha li...
10  cards
Class Workshop- Meats
Why does marbled meat sell for more,
Grading of meats mandatory,
Beef grades in order
29  cards
Class Workshop- Dairy
Nutrients in milk,
Fortified in milk,
Milk comp
27  cards
Fats and Oils
Linolenic acid,
Linoleic acid,
Emulsifiers
16  cards

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Food Fundamentals 18

  • Class purpose General learning

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