FCS 2

Corn Amylose %

Potato amylose %

Tapioca amylose %

Waxy Maize amylose %

test and name the instrument used to measure viscosity of the starch mixture

Explain how spread distance of the starch mixtures relates to viscosity

Which starch(es) most effectively formed a solid gel (achieved a gel at the lowest % starch)? How does the spread distance support your answer

Which starch(es) least effectively formed a solid gel (required a higher % starch to set, or didn’t set at all)? How does the spread distance support your answer

Which key ingredient is being replaced by beans in the brownies and blondies recipes

Mention one traditional dish using one of the gluten-free grains (millet, quinoa, buckwheat, polentarits) used in this lab

Mention one reason to use legumes as the carbohydrate source in pasta

Describe protein denaturation and how it affects protein solubility

Name the most abundant protein in eggs

List the denaturation methods tested in egg lab

List the conditions required for Maillard reaction to happen

List the cooking method of the 4 products prepared during maliard lab

List the main ingredient in the products prepared in the lab that provide the protein and sugar needed for the Maillard reaction to occurr

How did the following muffin recipes compare to the control - no leavener

How did the following muffin recipes compare to the control: No-sugar added

3. How did the following muffin recipes compare to the control: no eggs

List the vegetables used in the lab and their corresponding pigments

List the cooking methods used to cook vegetables

3. List the methods tested in the lab to slow down enzymatic browning

carotene

lycopene

xanthophyll

chlorophyll a

chlorophyll b

anthocyanin

anthoxanthin

betalins

carrot

spinach

cauliflower

red cabbage