Matching: Physical Tests for Food Evaluation

Multiple Choice

Matching: Physical Tests for Food Evaluation
Definition choices:
-atomic absorption

A) used to measure mineral content
B) measures the concentration of various organic compounds, especially sugar
C) measures the consistency of batters and other viscous foods
D) measures color by detecting the amount and wavelength of light transmitted through a solution
E) measures tenderness by determining the resistance of baked goods such as cookies, pastries, and crackers to breakage