Definition Choices

Question 46

Matching

Definition choices:

Premises:

Responses:

plasticity

a commercial process that makes fat more spreadable and increases its shelf life.

shortening

the ability of a fat to hold its shape or to be molded under light pressure

emulsion

a fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer to chew

surfactant

a liquid dispersed in another liquid with which it is usually immiscible

hydrogenation

a surface-active agent that reduces a liquid's surface tension to increase its wetting and blending ability

Premises:

plasticity

shortening

emulsion

surfactant

hydrogenation

Responses:

a commercial process that makes fat more spreadable and increases its shelf life.

the ability of a fat to hold its shape or to be molded under light pressure

a fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer to chew

a liquid dispersed in another liquid with which it is usually immiscible

a surface-active agent that reduces a liquid's surface tension to increase its wetting and blending ability

Correct Answer:

Premises:

Responses:

plasticity

shortening

emulsion

surfactant

hydrogenation