Food Science

The "umami" flavor is found in which of the following foods?

• Soup

• Seared steak

• Ice cream

• Uncooked fruits and vegetables

Umami flavor is often associated with a __________ color after cooking with high heat

• Red

• White

• Light Yellow

• Golden-brown

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour e.g. toast but what is required for it to happen?

• Freezing

• Whisking

• Heat

• Acid

Tags

NGSS.MS-PS1-2

NGSS.MS-PS1-4

Emulsification is the process of combining 2 ingredients that wouldn't normally mix e.g. oil and water. Tick the food products that are examples of emulsification.

• Hollandaise sauce

• Mayonnaise

• Vinaigrette

• All of the above

When egg whites are whipped and baked they turn solid e.g. meringue but what causes this to happen?

• Starch dextrinises

• Sugar caramelises

• Proteins coagulate

• Fats melt

What is the ingredient in eggs that acts as a natural emulsifier?

• Lipids

• Lemon

• Lecithin

• Lard

When you add nutrients to foods that do not already have them, it is known as......

• Enrichment

• Fortification

• Enhancement

• Natural

Through ___________________, genes are removed from one organism and transferred into another one. Making a new "better" organism  

• Genetic modification

• ergonomics

• Science

• Biotechnology

Tags

NGSS.HS-LS3-2

Starch is an example of what type of food molecule?

• protein

• simple carbohydrate

• complex carbohydrate

• lipid

Tags

NGSS.MS-LS1-7

Tick three colloidal systems.

• Mayonnaise

• Mashed potato

• Ice-Cream

• Marshmallows