Chlorophyll alkaline - Study guides, Class notes & Summaries

When you check overrun, you are checking: a. excess stock in the storeroom b. surplus soap and rinse aids used in the dishmachine c. the weight of ice cream d. total costs of unexpected meals served - the weight of ice cream What is the process by which the water content of a vegetable is replaced by a concentrated salt solution? a. gelling b. osmosis c. diffusion d. retrogradation - diffusion Which recipe ingredient should be adjusted if a cake has a crunchy crust and compact moist t...

Jean Inman Domain I. Questions and answers, rated A+ Crispness is due to? - -osmotic pressure of water filled vacuoles What accelerates the ripening of fruits during storage? - -ethylene gas How do you delay aging in apples? - -Store in controlled atmosphere (reduced oxygen) Climacteric fruits ripen - -post harvest Non-climacteric fruits ripen - -ripen before harvest Examples of climacteric fruits - -pear, peach, banana, apple, tomatoes Examples of non-climacteric fruits - -grapes, melo...

When you check overrun, you are checking: a. excess stock in the storeroom b. surplus soap and rinse aids used in the dishmachine c. the weight of ice cream d. total costs of unexpected meals served - Answer- the weight of ice cream What is the process by which the water content of a vegetable is replaced by a concentrated salt solution? a. gelling b. osmosis c. diffusion d. retrogradation - Answer- diffusion Which recipe ingredient should be adjusted if a cake has a crunchy crust ...

Fruits and veggies: what is crispness due to? - correct answer osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - correct answer ethylene gas chlorophyll + acid/heat = - correct answer pheophytin Chlorophyll + alkaline = - correct answer chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - correct answer true alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange ...

Jean Inman Domain 1 (RD Exam), Questions and answers, rated A+ % of water/carbs in fruits and vegetables - -75-93% Vitamin and minerals in fruits/vegetables - -Calcium, vitamin A, C, sometimes B Tugor - -Crispiness of vegetables due to osmotic pressure of water filled vacuoles Lignin - -Non CHO substance not very softened by cooking; woody part of vegetables Methionine - -Limiting protein in soybeans Protein concentrates - ->70% protein Protein isolates - ->90% protein TVP - -Tex...

RD Exam 2022: Jean Inman Study Guide Domain 1, Part 1 Questions and Answers 100% Pass Fruits and veggies: what is crispness due to? - Answer- osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - Answer- ethylene gas chlorophyll + acid/heat = - Answer- pheophytin Chlorophyll + alkaline = - Answer- chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - Answer- true alkaline and acidic solutions have _________ effect on...

RD exam one and done Questions and Answers 100% Pass insoluble in water - Answer- chlorophyll and carotenoids chlorophyll in acid - Answer- olive green (keep you acid in a TIN pheopyTIN chlorophyll in alkalinity - Answer- bright green chlorophyllin like color of flower steams hardly effeced by pH changes - Answer- carotenoids (orange/yellow) like carrots anthoXanthins are what color - Answer- yellow/white only pigment that can be converted into vitamin - Answer- carotenoids (vitamin A or ...

Fruits and veggies: what is crispness due to? - osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - ethylene gas chlorophyll + acid/heat = - pheophytin Chlorophyll + alkaline = - chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - true alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange pigments - little when should berries and mushrooms be washed? - ...

Jean Inman Domain 1 Practice Questions & Answers, rated A+ when you check the *overrun* you are checking? A. excess stock in the storeroom B. surplus soap and rinse aids in the dish machine C. the wt. of ice cream D. total cost of unexpected meals served - -C. the wt. of ice cream Overrun - -The amount of air pushed into the ice cream while it is being made. The standard of 50% overrun means that the ice cream is made with one part air to every two parts cream. Which recipe ingredient...

When you check overrun, you are checking: a. excess stock in the storeroom b. surplus soap and rinse aids used in the dishmachine c. the weight of ice cream d. total costs of unexpected meals served - the weight of ice cream What is the process by which the water content of a vegetable is replaced by a concentrated salt solution? a. gelling b. osmosis c. diffusion d. retrogradation - diffusion Which recipe ingredient should be adjusted if a cake has a crunchy crust and compact moist t...