Mouthfeel - Study guides, Class notes & Summaries
Looking for the best study guides, study notes and summaries about Mouthfeel? On this page you'll find 40 study documents about Mouthfeel.
All 40 results
Sort by
-
Cicerone Exam Questions and Answers 100% Pass
- Exam (elaborations) • 31 pages • 2024
-
- $13.49
- + learn more
What beer attribute is perceived after you swallow? 
a. Aftertaste 
b. Carbonation 
c. Mouthfeel 
d. Temperature a 
If draft lines are not cleaned regularly which of the following flavors is most likely to develop? 
a. Banana 
b. Butter 
c. Paper 
d. Skunk b
-
Cicerone Exam Questions and Answers 100% Solved
- Exam (elaborations) • 30 pages • 2024
-
- $14.99
- + learn more
Cicerone Exam Questions and Answers 
100% Solved 
What beer attribute is perceived after you swallow? 
Aftertaste 
Carbonation 
Mouthfeel 
Temperature a 
If draft lines are not cleaned regularly which of the following flavors is most likely to develop? 
a. Banana 
Butter 
Paper 
Skunk b 
Which of the following is primarily a yeast-derived flavor?
-
DHN 212 - Exam 2 | Questions and answers with 100% correct solutions | Graded A+
- Exam (elaborations) • 18 pages • 2024
- Available in package deal
-
- $13.48
- + learn more
Why are fats important in cooking? - Flavor 
Texture 
Appearance 
Mouthfeel 
Emulsifier 
Emulsifier - Helps prevent separation 
Egg yolk
-
DHN 212 - Exam 2 | Questions and answers with 100% correct solutions | Graded A+
- Exam (elaborations) • 18 pages • 2024
-
- $9.99
- + learn more
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...
-
DHN 212 - Exam 2 Questions and Answers Graded A+
- Exam (elaborations) • 23 pages • 2024
- Available in package deal
-
- $9.99
- + learn more
DHN 212 - Exam 2 Questions and Answers Graded A+ 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 Sterols 
Triglycerides 95% of fat that you eat Fats and oils 
Fat Solid 
Oil Liquid 
Sterols Cholesterol 
St...
Too much month left at the end of the money?
-
Nutritionist Certification questions with correct answers
- Exam (elaborations) • 54 pages • 2023
-
- $18.49
- + learn more
Nutritionist Certification Quiz 1: Answer Nutrition 
 
1. Who declared "Let thy food be thy medicine, and thy medicine be thy food" in 400 B.C.? 
 
A. Bessarian 
B. Aristippus 
C. Hippocrates* 
D. Eratosthenes 
 
2. Vitamins and their importance in health and wellness were discovered by European doctors in the 
 
A. early 1600s. 
B. late 1700s. 
C. early 1800s. 
D. early 1900s.* 
 
3. In humans, what provides the first impression of food? 
 
A. Taste 
B. Smell 
C. The eyes* 
D. Mouthfeel
-
DHN 212 - Exam 2 | Questions and answers with 100% correct solutions | Graded A+
- Exam (elaborations) • 18 pages • 2024
-
- $12.48
- + learn more
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
-
Cicerone Final Exam |Question and Answer| #LATEST!!!
- Exam (elaborations) • 25 pages • 2024
- Available in package deal
-
- $9.99
- + learn more
Cicerone Final Exam |Question and 
Answer| #LATEST!!! 
What beer attribute is perceived after you swallow? 
a. Aftertaste 
b. Carbonation 
c. Mouthfeel 
d. Temperature *Ans* a 
If draft lines are not cleaned regularly which of the following flavors is most likely to 
develop? 
a. Banana 
b. Butter 
c. Paper 
d. Skunk *Ans* b 
Which of the following is primarily a yeast-derived flavor? 
a. Apple 
b. Caramel 
c. Minty 
d. Pine *Ans* a 
Which of the following styles would you most likely serve in...
-
Food Science Exam 1 with 100% correct answers
- Exam (elaborations) • 6 pages • 2024
-
Available in package deal
-
- $14.99
- + learn more
1 and 1/2 C = ? correct answers355ml 
 
2.5 kg = ? correct answers5.5 lb 
 
a statement of an expected positive result of an experiment is called the? correct answershypothesis 
 
If flour and sugar are needed in conducting an experiment, the amounts needed should be? correct answerspurchased at one time before beginning the experiment 
 
The difference test with the least likelihood of simply guessing correctly is? correct answerstriangle test 
 
The basic taste that is the most recent one to b...
-
WSET Level 1 Exam Questions and Answers 2024 | Graded A+
- Exam (elaborations) • 4 pages • 2024
- Available in package deal
-
- $11.49
- + learn more
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...
$6.50 for your textbook summary multiplied by 100 fellow students... Do the math: that's a lot of money! Don't be a thief of your own wallet and start uploading yours now. Discover all about earning on Stuvia