Q: What causes milk to sour?
A: Milk can be defined as a nutrient that is rich in liquid and the food is produced by the mammary…
Q: What are the main ingredients in the manufacture of mayonnaise? Explain the role of each component.
A: Mayonnaise is a food ingredient that is an emulsion of oil, egg yolk, acid and either vinegar or…
Q: Differentiate dry heat from moist heat meat cookery? Answer the guide questions completely and…
A: Dry heat is beat without moisture and warms up quickly Wet heat has high ammount of moisture and…
Q: What do GMO mean?
A: GMO means Genetically Modified OrganismsGMO is a new organism, not present in nature whose genetic…
Q: What are the health benefits of eating meat?
A: To answer this question we should have knowledge about nutrition.
Q: What are the uses and limitations of the food composition tables?
A: Food composition tables provide information about the nutritional content of the food items . It…
Q: with the help of which process the food is broken into small molecules?
A: The food we take from the mouth is complex and heavy. The body cannot directly use complex food for…
Q: What is the difference between wheat and non wheat flour
A: Wheat flour is the power form of wheat . It is derived from the grinding of wheat to be used for…
Q: How Carbohydrates are used ?
A: Carbohydrates are the sugars, starches and fibers found in fruits, grains, vegetables and milk…
Q: What is cheese?
A:
Q: Which releases the greatest amount of energy per gram when metabolized?Carbohydrates, proteins, or…
A: Metabolised is the process by which your body converts what you eat and drink into energy. During…
Q: In a test tube of starch, amylase, and Benedict's reagent, what color would result and does…
A: Carbohydrates are polyhydroxy aldehydes and ketones biomolecules that provide energy to the body on…
Q: What makes food palatable or unpalatable?
A: Introduction The palatability of food is a hedonic reward provided by foods or fluids that are…
Q: How are fats and proteins used for energy?
A: To be used as a source of energy carbohydrates, fats and proteins need to be first converted into…
Q: What are the most important roles of starch in the cooking? Explain
A: Introduction: Starch is a carbohydrate that contains a large number of glucose units that are…
Q: what is the macronutrient percentage of a 300-kilocalorie food with 17 grams of total carbohydrates,…
A: Components of food required in large amounts to fulfill energy requirements of the body and to…
Q: What food group is Coffee in Nutrition?
A: Food Group: A food group is a grouping of foods with nutritional qualities or biological categories…
Q: Butter versus margarine-which is healthier?
A: Lipids are energy molecules that provide energy to the body secondary to glucose (carbohydrate).…
Q: What is the important source of edible protein?
A: Protein plays an important role in structural and functional unit in the body. Proteins are made up…
Q: How does the body allocate food-derived fuel molecules?
A: Body fulfill all the requirements by consuming all nutrients through the diet.
Q: What conclusions can be made regarding the effect of heating (cooking) on Vitamin C?
A: cooking food in boiling water -vitamin C, B group vitamins, iron and calcium will leach out.…
Q: Which is the best description of fermentation?
A: The series of chemical reactions that either build or breakdown the biomolecules for cells to…
Q: which protein made by genetic engineering can break down starch during food production?
A: Genetically modified products are obtained by genetically modifying various living organisms…
Q: What is the rule of temperature with regard to food safety?
A: The discipline associated with the process of handling, preparation, and storage of food is called…
Q: energy source
A: Lipids are wide groups of molecules composing fat, waxes, sterol, fat-soluble vitamins,…
Q: What foods What is cor
A: Since you have asked multiple questions , we will solve the first question for you. If you want any…
Q: What is a pickle?
A: Introduction Diet refers to the total amount of food consumed by a person or other organism. Diet…
Q: How would you balance the needs of the food industry with the health risks associated with changing…
A: Answer: Introduction: Chemically processed foods mainly consist of refined ingredients and…
Q: What are the 4 steps of food processing?
A: The body processes the food we eat by separating it in to more tiny particles, taking all the…
Q: DISCUSS THE IMPORTANCE OF THE VITAMINS AND MINERALS IN PREPARATION OF CULINARY CUISINE
A: A nutrient is a substance utilized by a life form to make due, develop, and reproduce. The…
Q: What is fermentation?
A: The study of chemical reactions that occurs within living organisms is called biochemistry. This…
Q: How does the body utilise carbs and sugars?
A: Carbohydrates are sugars with particular ratios of carbon, hydrogen, and oxygen atoms. Cereals,…
Q: How are polysaccharides and disaccharides digested?
A: Digestion is a process through which the raw food that we eat is digested with the help of enzymes…
Q: How can proteins affect the quality of a food product?
A: Proteins are made up of many synthesized amino acids. There are 20 different building blocks of…
Q: what are the dietary source of carbohydrates, proteins and fats?
A: Answer- The food we eat helps in providing essential nutrients and energy to the body. It is…
Q: How do you know if your starch has been hydrolyzed by your saliva?
A: Into the surrounding media, cells produce the exoenzyme amylase, which catalyses the breakdown of…
Q: vitamin C
A: Vitamins are organic compounds that people need in small quantities. Most vitamins need to come from…
Q: Which are the major part of the flavor of food?
A: Introduction: Flavors are the perceptual appearance of food or other substances as specified mostly…
Q: Are any other disaccharides important to us?
A: Introduction: Disaccharides are carbohydrates that, when hydrolyzed with acids or enzymes, provide…
Q: What is the colour of food tha has starch only
A: Introduction: Polysaccharides are large molecules made up of many subunits of monosaccharides. There…
Q: Do cooking methods effect on Omega-3-fatty acid?
A: Omega-3-fatty acids are unsaturated fatty acids, which occur chiefly in fish oils. They have double…
Q: What effect does acid and alkaline have on the pigment and cooking time of carrot and beetroot?
A: Pigments are chemicals that reflect only a certain wavelength of light. This makes them appear…
Q: Why are food frozen at a temperature below 0°C?
A: Food gets spoiled with time. Various techniques are used for their preservation for a longer…
What are the main scientific points involved in baking?.
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