Mouthfeel - Study guides, Class notes & Summaries
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SCA Barista Intermediate Course Questions With Answers Graded A+ Assured Success
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What is the recommended method for rinsing out chemicals from the espresso machine? - 
Backflush group head with clean water until detergent is rinsed out 
When referring to grinding coffee, what does retention refer to? - How much ground coffee 
remains in grinder between doses 
Workflow in direction of Customer Flow? (6 steps) - 1. Ordering Area/Register/Till 
2. Grinder 
3. Knockbox 
4. Espresso Machine 
5. Milk jugs/rinser, milk fridge 
6. Drinks recieving area 
Darker Roasted Coffee (Roast ...
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barista certification exam Questions And Answers Rated A+ New Update Assured Satisfaction
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What does organic mean, in the context of coffee? Describe some details about the organic program 
regarding cash flow and structure. - Organic coffee is grown and processed without the use of 
chemicals or pesticides, from seed to cup. Organic certifications are given by private organizations, that 
in return for a fee, certify the coffee organic, which guarantees the farmer a "higher than market price" 
for the coffee they produce. 
Why does steaming milk make it taste sweeter? - Though cold...
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barista certification exam Questions and Correct Answers | Latest Update
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What does organic mean, in the context of coffee? Describe some details about the organic 
program regarding cash flow and structure. 
 -:- Organic coffee is grown and processed without the use of chemicals 
or pesticides, from seed to cup. Organic certifications are given by 
private organizations, that in return for a fee, certify the coffee organic, 
which guarantees the farmer a "higher than market price" for the coffee 
they produce. 
Please give 2 reasons why most coffee brewed at h...
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Eat Right Prep Questions & Answers 2023
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What step must be taken before freezing vegetables to stop the damaging actions of enzymes? 
a. Washing 
b. Peeling 
c. Blanching 
d. Drying - ANSWERSc. Blanching 
 
Blanching slows or stops the enzyme action. Enzymes help vegetables grow and mature. After maturation, however, they cause loss of quality, flavor, color, texture, and nutrients. 
 
Which of the following is a potential threat to the internal and external validity of a longitudinal study? 
a. Bootstrapping 
b. Cluster sampling 
c. ...
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WSET Level 1 Exam Questions and Answers
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WSET Level 1 Exam Questions and Answers 
What are the two principal types of grapes? - Answer-Black Grapes and White Grapes 
What do black grape skins contain? - Answer-Tannin and Colour 
What does a grape pulp contain? - Answer-Grape juice which is made up of water, 
sugar and acid 
What affect do tannins have on the mouthfeel? - Answer-It makes your mouth feel dry. 
What two things are needed for alcoholic fermentation to take place? - Answer-Sugar 
and Yeast 
What are the two bi-products of a...
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ISSA Nutritionist: Chapter 1 Exam with Questions and Answers
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ISSA Nutritionist: Chapter 1 Exam with Questions and Answers 
 
olfactory system ANSWER The organ system used for smelling. 
 
volatile molecules ANSWER Small, vaporized particles. 
 
taste ANSWER The perception stimulated when a substance in the mouth reacts chemically with a taste receptor cell in the oral cavity. 
 
umami ANSWER One of the five categories of taste in food, corresponding to the flavor of glutamates, especially monosodium glutamate. 
 
Mouthfeel ANSWER The physical sensations i...
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DHN 212 - Exam with correct solutions 2024
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Why are fats important in cooking? correct answers Flavor 
Texture 
Appearance 
Mouthfeel 
Emulsifier 
 
Emulsifier correct answers Helps prevent separation 
Egg yolk 
 
Why are fats important in the body? correct answers Energy source 
Insulation 
Cushion 
Part of cell membrane 
Can be made into other substances - such as bile 
 
Lipids correct answers Organic 
Hydrophobic 
 
Types of lipids correct answers Triglycerides 
Phospholipids 
Sterols 
 
Triglycerides correct answers...
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DHN exam exam with correct answers 2024
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Why are fats important in cooking? correct answers flavor, texture, appearance, mouthfeel, emulsifier 
 
Why are fats important in the body? correct answers energy source, insulation, cushion, part of the cell membrane, can be made into other substances (bile) 
 
Are lipids organic? correct answers yes 
 
What are the three general categories of lipids? correct answers Triglycerides, phospholipids, and sterols 
 
Describe the parts of a triglyceride. correct answers glycerol + 3 fatty acids...
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WSET L2 Study Guide, Exam Questions with accurate answers, Graded A+
- Exam (elaborations) • 29 pages • 2023
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WSET L2 Study Guide, Exam Questions with accurate answers, Graded A+ 
 
 
In what order are the four key production steps common to nearly all spirits completed? 
1. Alcoholic fermentation 
2. Distillation 
3. Post-Distillation 
4. Processing a raw material - -4,1,2,3 
 
What happens during distillation? - -Ethanol and water are separated. 
 
What is the boiling point of ethanol? - -173 F / 78 C 
 
Which one of the following "cuts" do distillers use to make their final spirit? - -Hearts 
 
Whi...
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UKY Stephenson DHN 212 Exam with correct answers 2024
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Why are fats important in cooking and in the body? correct answers In cooking: give food flavor, texture, appearance, mouthfeel, & emulsifier 
In the body: energy source, insulation, cushion, part of cell membrane, can be made into other substances (bile) 
 
Are lipids organic? correct answers Yes (Carbon, Hydrogen, & Oxygen) 
 
What are the three general categories of lipids? correct answers Triglycerides, Phospholipids, & Sterols 
 
Describe the parts of a triglyceride. correct answers Gly...
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