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Nutr 205

This class was created by Brainscape user Christina Vitale. Visit their profile to learn more about the creator.

By: Christina Vitale
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Decks in this class (13)

Chapter 1 Food Selection
The 5 criteria for sensory evalua...,
The 5 ways that eyes receive firs...,
Volatile molecules
64  cards
Chapter 2 Food Evaluation
The two types of discriminative t...,
The two types of analytical tests,
The 5 difference tests
18  cards
Chapter 3 Chemistry Of Food Composition
The fundamental purpose of eating...,
All foods and humans consist of w...,
Humans are composed of ___ water ...
115  cards
Chapter 4 Food Safety
The three types of foodborne hazards,
Prion,
Name the five biological hazards
19  cards
Chapter 5 Food Prep Basics
Poaching,
Scalding,
Simmering
31  cards
Chapter 7 Meat/Protein/Enzymes
Four types of meat,
The proteolytic enzymes,
More connective tissue does what ...
11  cards
Chapter 9 Fish And Shellfish
The presence of a backbone indica...,
What is the only major food sourc...,
The two types of vertebrae
54  cards
Chapter 10 Milk
What is casein,
What are the seven milk ingredien...,
What are caseinates
56  cards
Chapter 11 Cheese
Cheese is classified by the ____,
The fda definition of cheese,
Moisture content of fresh cheese
42  cards
Chapter 12 Eggs
Why do we add egg to food,
Eggs symbolize ____,
Name the fat soluble vitamins in egg
26  cards
Chapter 13 Vegetables and Legumes
0  cards
Chapter 17 Flours And Flour Mixtures
Most common source of flour,
Flour is fine powder derived from...,
Flours provide _____ ____ and ___...
3  cards
MATH UNIT CONVERSIONS
1 t ___ t,
1 t ____ fl oz,
1 fl oz ____ ml
16  cards

More about
Nutr 205

  • Class purpose General learning

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