- The major difference between fats and oils is that oils are ___________ and room temperature while fats require a higher temperature to be in a ___________ state.
- Carbohydrates can be used as which of the following? (select all that apply)
- Particles larger than 100 nm are too large to form a colloidal dispersion. Instead they form:
- The process of starch granules absorbing water and swelling to many times their normal size is referred to as:
- Changing the condition sin a stable dispersion can cause precipitation or ____________.
- Fatty acids which are linear in shape and only contain single carbon-to-carbon bonds are called ___________.
- Uncooked starches dissolve in water. (T or F)
- Which of the following starches will not form a gel?
- Hydrolysis or fragmentation during the cooking of starch results in shorter chain polymers that absorb less water. Hydrolysis can be caused by which of the following: (select all that apply)
- Which of the following will produce a tender baked good, but flakiness will be sacrificed.
- Fats that become rancid when the triglycerides react with water is called:
- Polar molecules, such as sugars, which are associated with hydrogen bonding, dissolve to form:
- Molecules, larger than those in solution, dispersed in the surrounding medium is referred to as:
- Which of the following is NOT a factor that requires control when gelatinizing starch?
- Which of the following is a monounsaturated fat?
- A starch starts to lose its crystalline structure and gelatinize at what temperature?
- A starch that has been cooked and then dehydrated in a way that allows rapid re-hydration is called:
- When two ordinarily immiscible (not mixable) substances mix together and remain mixed, this is referred to as:
- Carbohydrates contain which of the following elements? (select all that apply)
- Which of the following are large molecules that can be dispersed to form a sol? (select all that apply)