Question 1

Outline the steps for preparation of a sample for the Warner-Bratzler Shear test.

Accepted Answer

[The meat sample is cooked by the method

Question 2

An objective measurement laboratory is conducted, with students working in pairs to learn and practice using different pieces of objective measuring equipment. The results, as might be expected, are not precise, with a wide range of scores. Based on this information, give a concise explanation as to why control is critical in conducting objective measurements.

Accepted Answer

[Control is needed in objective measurem

Question 3

Distinguish between:

Accepted Answer

Newtonian and Non-Newtonian fluids - [Bo

Question 4

The study of the flow of matter and the deformations resulting from that flow is called:

Accepted Answer

A)  Flow physics 
B)  Newtonian fluids 
C)  Non-Newtonian fluids 
D)  Rheology 
E)  Viscosity 
A)  Flow physics 
B)  Newtonian fluids 
C)  Non-Newtonian fluids 
D)  Rheology 
E)  Viscosity

Question 5

The Brabender amylograph is useful in analyzing flavor compounds in starch.

Accepted Answer

A) True 
 B)False

Outline the steps for preparation of a sample for the Warner-Bratzler Shear test.

Distinguish between:

The study of the flow of matter and the deformations resulting from that flow is called:

The Brabender amylograph is useful in analyzing flavor compounds in starch.

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

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Exam 21: Objective Evaluation

Outline the steps for preparation of a sample for the Warner-Bratzler Shear test.

Distinguish between:

The study of the flow of matter and the deformations resulting from that flow is called:

The Brabender amylograph is useful in analyzing flavor compounds in starch.

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Filters