BCBT 100 – Exam 4
Practice Questions {Bodwin – Fall 2012}
Describe and
identify the components of a seed.
Describe the
difference between monocot and dicot seeds. Give examples of each.
What are some
similarities and differences between grains, legumes, and nuts? How do they
grow, what food molecules do they contain, etc
How is flour
made? (from the McGee book)
What is “leavening”?
Describe the
process and chemical reaction of chemical leavening.
What is the
difference between baking soda and baking powder? Why are BOTH sometimes called
for?
What is gluten?
How is gluten formed? What type of interactions between molecules are present
in gluten?
How does
kneading encourage gluten formation?
Describe the
ways in which gluten can be modified when making a dough. What physical or
chemical steps can be taken to increase gluten formation? What physical or
chemical steps can be taken to decrease gluten formation?
In aerobic metabolism
of sugars, what are the products of the chemical reaction?
What are the
products of the chemical reaction when yeast metabolizes sugars?
Describe the
differences between yeast-leavening and chemical-leavening. What are some
advantages of each?
What is Charles’
Law?
If the absolute
temperature of 6.0L of a gas is tripled, what is the new volume of the gas?
What role does
starch play in the structure of baking bread?
Why is it
important that the bubbles in baking bread merge and pop during the baking
process?
What are some
of the results/effects of having a lot of steam present when baking breads?
What does it
mean for a bread to become “stale”? How can staleness be prevented? Reversed?
How does the
protein content of different types of flour affect the bread made from those
flours?
What food
molecules must be present for Maillard browning to occur?
What
property/properties do aldehydes contribute to foods?
Above what
temperature does significant Maillard browning take place?
What cooking conditions
encourage Maillard browning? What cooking conditions inhibit Maillard browning?
Above what
temperature does significant caramelization take place?
What chemical
reaction is catalyzed by phenol oxidase?
What molecular
changes take place that cause enzymatic browning?
What conditions
would encourage more sugar browning/caramelization when cooking?
What role does
water play in most browning reactions?
Where is
chocolate grown?
Describe the
process of making chocolate from the tree to the finished bar.
What type(s) of
browning is/are responsible for the brown color of chocolate?
Which type of
chocolate plant has the most delicate flavors?
What is the
purpose of “Dutch processing” of cocoa powder?
Describe the
molecular changes that take place when chocolate is tempered.
If a chocolate
bar is not stored properly it can have a “dusty” appearance. Describe what has
happened.
What causes
chocolate to “seize”?
What are the
advantages of letting chocolate melt in your mouth when tasting it?
