Emulsifier - Study guides, Class notes & Summaries
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DHN 212 - Exam 2 | Questions and answers with 100% correct solutions | Graded A+
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Why are fats important in cooking? - Flavor 
Texture 
Appearance 
Mouthfeel 
Emulsifier 
Emulsifier - Helps prevent separation 
Egg yolk 
Why are fats important in the body? - Energy source 
Insulation 
Cushion 
Part of cell membrane 
Can be made into other substances - such as bile 
Lipids - Organic 
Hydrophobic 
Types of lipids - Triglycerides 
PhospholipidsSterols 
Triglycerides - 95% of fat that you eat 
Fats and oils 
Fat - Solid 
Oil - Liquid 
Sterols - Cholesterol 
Structure of triglyceri...
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DHN 212 EXAM 2 Questions with Complete Solutions
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What do we use fats for in cooking? List 5 reasons: Correct Answer-flavor, texture, appearance, mouth feel, emulsifier 
 
What do we use fats for in the body? List 5 reasons: Correct Answer-energy, insulation, cushion, part of cell membrane, make into other things 
 
TRUE or FALSE: Lipids are organic. Correct Answer-TRUE 
 
What are 3 general categories of lipids? Correct Answer-triglycerides, phospholipids, sterols 
 
What are the parts of a triglyceride? Correct Answer-glycerol and 3 fatty aci...
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DHN EXAM 2 STUDY GUIDE Questions with Complete Solutions
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Why are fats important in cooking? Correct Answer-flavor, texture, appearance, mouth feel, emulsifier 
 
Why are fats important in the body? Correct Answer-energy source, insulation, cushion, part of cell membrane, can be made into other substances 
 
Are lipids organic? Correct Answer-yes 
 
What are the 3 general categories of lipids? Correct Answer-phospholipids, triglycerides, and sterols 
 
Describe the parts of a triglyceride: Correct Answer-glycerol + fatty acids 
 
3 carbon sugar backbon...
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CDR RD Exam Guide Questions and CORRECT Answers
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CDR RD Exam Guide Questions and 
CORRECT Answers 
A frozen meal contains steak, mashed potatoes, BHA, BHT, and TVP. The TVP is used to: 
1. Add color 
2. Improve taste 
3. Retain water and add protein 
4. Act as an emulsifier - Correct ANSWER- 3. Retain water and add protein 
A viscosimeter measures: - Correct ANSWER- Consistency
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CAPA: Chapter 11, Eggs and Breakfast Exam with Complete Solutions/ Correct-Verified Answers
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What are common ways eggs are used, in addition to being a dish of their own? - ANSWER -As 
an emulsifier when preparing a consomme or aspic 
-As a clarifying agent when preparing breadings and coatings. 
-As a thickening agent when preparing custards, puddings and pie fillings. 
-As a leavening agent when preparing souffles, sponge cakes, and meringues 
What are the four main parts an egg is composed of? - ANSWER The shell, shell membrane, 
yolk, and albumen (white).
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DHN 212 - Exam 2 | Questions and answers with 100% correct solutions | Graded A+
- Exam (elaborations) • 18 pages • 2024
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Why are fats important in cooking? - Flavor 
Texture 
Appearance 
Mouthfeel 
Emulsifier 
Emulsifier - Helps prevent separation 
Egg yolk 
Why are fats important in the body? - Energy source 
Insulation 
Cushion 
Part of cell membrane 
Can be made into other substances - such as bile 
Lipids - Organic 
Hydrophobic 
Types of lipids - Triglycerides 
Phospholipids
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RD Exam: Domain 1 Questions and Answers 100% pass
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RD Exam: Domain 1 Questions and 
Answers 100% pass 
What vitamins are fruits and vegetables high in? - Answer- Vitamin A, B, C 
What is the limiting amino acid in soybeans? - Answer- Methionine 
What accelerates the ripening of fruits during storage? - Answer- Ethylene gas 
Describe the conversion of starch to sugar when fruit ripens. - Answer- Protopectin -> 
pectin -> pectic acid 
What fruits and vegetables ripen best at room temperature? - Answer- Avocados, 
bananas, pears, and tomatoes...
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ATI RN NUTRITION PRACTICE A Exam with complete solutions
- Exam (elaborations) • 15 pages • 2023
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nurse is preparing to bottle feed an infant who has a cleft lip. Which of the following actions should the nurse take to reduce the risk of aspiration? 
a) burp the infant once at the end of the feeding 
b) use a bottle that has a two way valve 
c) place a low-flow rate nipple on the bottle 
d) squeeze the infants cheeks together while feeding - Answer- D) squeeze the infants cheeks together while feeding 
 
* nurse should identify that an infant who has a cleft lip will have difficulty in obta...
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FNDH 400 Final (Old Tests)
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FNDH 400 Final (Old Tests) 
 
True or False. Cis fatty acids have a higher melting point than trans fatty acids. - False. Cis 
fatty acids have a LOWER melting point than trans fatty acids. 
 
T or F. In PKU, phenylalanine is a conditionally essential amino acid because it cannot be 
synthesized from tryptophan. - False. In PKU, TYROSINE is a conditionally essential amino 
acid because it cannot be synthesized from PHENYLALANINE. 
 
T or F. In triglyceride digestion in the small intestine, phosp...
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NR-228: Content Review Week 3 Fats and Lipids Questions With Complete Solutions
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What are the 3 types of lipids correct answer: -Triglycerides 
-Phospholipids 
-Sterols 
 
of the fat in foods and in the body, how much is triglycerides? correct answer: 95% 
 
Food Functions of Fats correct answer: Source of energy 
-Palatability 
-Satiety and Satiation 
-Food processing: maintain shelf life and emulsifier provided properties for processing foods 
-Nutrient source: Contain or transport Fat-soluble vitamins A, D, E, K; Contain / transport Essential Fatty acids 
 
Types of t...
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