Learning, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR

OTHER FREQUENTLY ASKED QUESTIONS

CANDY

What is the history of milk duds?
What is the caramelizing candy test?
Can I make sugarless candy?
What are some names used for different types of candies and sweets?
Years ago the hawkers on the Texas trains sold a confection called cactus candy. do you have the recipe for this strange concoction?
When making caramel for our flan, the caramel hardens too quickly for us to handle. Any suggestions on how to slow down the hardening?
What is fondant?
What are the different types of fondant?
What is the purpose of the steps in making fondant?
What is the meaning of the stamped number on an ice cream scoop?

FATS, BUTTER,OILS

What is the general composition and composition of lipids.
What is the HLB number to determine emulsification?
What are some emulsifying agents used in foods?
What is polymorphism?
How much oil is in the flesh, seeds, kernels or pits of fruits and vegetables? What are the characteristics of the oil?
Discuss how the structure of triglycerides influence the crystallization of a fat.
Indicate the relationship of polymorphism to crystallization and possible influences on functional properties related to foods.
What determines the melting point of a fat? Of what importance is the melting point of a fat in food preparation?
a. CH3-CH2-CH2-COOHb. CH3-(CH2)7CH=CH(CH2)7COOHc. CH3-(CH2)16-COOH

Which of the above fatty acids is most likely a solid? Which of the above fatty acids likely has the most odor?Which of the above fatty acid likely is liquid at room temperature?(A or B very short chain fatty acids have a low melting point whether saturated or unsaturated? Which of the above fatty acid is susceptible to oxidative rancidity? Which of the above keep refrigerated best in salad dressings?

If a triglyceride consisted of all of one

One day some butter melted and Hillary decided to cool it slowly. Which of the following best describes this product? (Note: think of the results in comparison of contrast of the melted butter rapidly cooled).
Why would it make a difference in the following fat if they are polymorphic?
What are common fatty acids?
Which of the above hypothetical fatty acids would be most susceptible to oxidation rancidity?
Which of the above unsaturated fatty acids if on a triglyceride which have the lowest melting point?
Why is it of interest to know about fatty acids and how triglycerides are formed?
How important is the absorption value of icing shortening?
What determines the melting point of a fat? Of what importance is the melting point of a fat in food preparation?
If there were two isomers of triglycerides B, one having "hydrogen" in CIS form and the other in the TRANS form, which would likely have the higher melting point? Why?
Which of the following triglycerides (fats) would be most firm at room temperature 27C, 70F)?
What are the four types of rancidity?
What is the process of changing an oil to a solid?
Why does margarine look darker yellow than butter?
What are some of the special treatments given to rendered animal fats or crude vegetable oils to make them more desirable products for certain purposes?
What is a common fat, which in composition is only 80% fat?
What are the catagories of fats?
What are the differences in between saturated and unsaturated fats include what characteristics?
Why is it of interest to know about fatty acids and how triglycerides are formed?
What is the role of fat in mayonnaise?
What is the role of fat in weiners?
What are fat roles in foods?
Which of the following triglycerides (fats) would be most firm at room temperature 27C, 70F) -tristearin, triolein, triliolein, tributyrin?
If there were two isomers of triglycerides, one having "hydrogen" in CIS form and the other in the TRANS form, which would likely have the higher melting point? Why?
What is fat crystallization?
Is there a difference between margarines and hydrogenated fats?
What are the contributions of fats to foods?
What is clarified butter?
My Grandmother talked about churning butter. How can I show my children how to churn butter?
What has caused butter stored in the refrigerator to have an off-odor?
Many formulas call for clarified butter. What is the procedure to make clarified butter?
One day some butter melted and Hillary decided to cool it slowly. Which of the following best describes this product? (Note: think of the results in comparison of contrast of the melted butter rapidly cooled).
Are commercially available lipoic acid supplements identical to the substance that you use experimentally?
What do we need to do to maintain our donut frying oil so it lasts longer?
How much oil is in the flesh, seeds, kernels or pits of fruits and vegetables? What are the characteristics of the oil?
Should oil in a deep fry kettle that has a strong odor and smokes be save to use again or discarded?

GUMS, HYDROCOLLOIDS

What are typical food applications of alginates?
What are considerations in gum selection?
What is agar and where did it come from?
What are typical applications of alginates?

PECTINS

How is powdered pectin stored?
How should liquid pectin be stored?
Which types of fruit contain enough pectin and acid to make jelly without adding a commercial pectin?
What is the role of pectin in jellies, jams and preserves?

STARCH

What is raw cornstarch?
What is starch heated to 30C?
Discuss starch heated to 40C?
Discuss starch heated to 50C.
Discuss starch heated to 60-65C.
Discuss starch heated to 70C.
Discuss starch heated to 90C.
What is the linespread test
What are the changes in gelatinization of starch?
What are factors affecting starch gelatinization, viscosity, and gel strength?
What is starch?
Why are there pitmarks and dents in the granule?
What is amylose?
What are changes that occur during starch gelatinization?
Affect of sugar on starch gelatinization and gel strength.
Describe one of the reasons starches are used in food and give an example of a starch used for this reason.
What are the ways to define gelatinization? (ways to see if products gelatinized)? What is birefringence? Describe/discuss the concept of birefringence?
Waxy cornstarch is an example of a food preparation product that is high in which starch polymer? What is its probable use.
Which of the starch fractions (amylose, amylopectin) is most likely to be appropriate for the following
TRUE OR FALSE: Cornstarch and potato starch have approximately 18 to 22% amylose and thus they can be used interchangeably in a variety of food products.
What is a "short" starch paste?
Can modified starches be directly substituted for cornstarch?
How does the thickening ability of cornstarch compare to that of flour? Why is there a difference?
Indicate a way that the following would affect a typical 5% cornstarch gelatinized paste viscosity and gel strength dispersion. What is the effect and reason for the affect?
How will flour affect viscosity in a starch-liquid di

SUGAR

What are the names and structuresof some sugars?
What are some common sugar substitutes or replacers?
What is the sugar content of selected fruits?
What is bottlers granulated sugar?
What are the stages of syrup physical attributes when cooked?
What is granulated sugar?
Where did sugar beet sugar start?
What are some of the different sugars and how do they differ?
What is molasses?
What is honey?
What is invert sugar?
Is there a difference between sugar produced from sugar beets and sugar produced from sugar cane?
What is sugar?
How can I tell if my sugar is beet or cane?
Does sugar spoil?
How can brown sugar be stored to prevent hardening?
Can I substitute brown sugar for white granulated sugar in recipes?
How does sugar leaven a baked product?
What is the relative sweetness of different sugars and sugar substitutes?
What are the major classifications/classes of carbohydrates?
What would happen if you had been using fructose instead of sucrose in aplets but they have turned out to be sticky. What are the reasons, and what can I do about it?
Which of the following products are the result of carmelization? Explain.
Briefly discuss sugars: lactose, high-fructose corn syrup, artificial sweeteners. What would be the influence of substituting these sugars for sucrose in a recipe - in cornstarch pudding, in sugar cookies, in lemonade, in yeast bread?
Indicate the influence of the structure of the "sugar" on the following products or parameters or phenomena: Maillard reaction, solubility, yeast fermentation
In the following situations or foods, indicate the prime type of phenomena or reaction which forms the browning and the explanation for your answer.
What is sugar's functional roles in cooking and food preparation.
What is Demerara sugar?
What is fondant and icing sugar?
What is powdered sugar?
What is liquicane type 50 sugar?
How do you properly store brown sugar to prevent it from hardening?
What is bakers special sugar?
What is gel grain sugar?
What is manufacturers sugar?
What are liquid and invert sugars?
What is superfine sugar and how is it used?
Where did sugar cane originate?
What is the average nutrient content per teaspoon of carbohydrate sweeteners?
What is malt syrup?
How can I keep my brown sugar from turning hard in the kitchen during storage?
I have a natural sweetener that is an extract from the Lo Han fruit. It is 20 times sweeter than refined sugar, and I am trying to formulate it for sugar-free products, I need some kind of "filler" or bulk to take the place of the sugar's mass. Any ideas?
>How can I tell if my sugar is beet or cane??

How much sugar and sweeteners do Americans eat?
Are some sweetners more nutritious than others?
I'm counting calories. How can I cut the amount of sugar in my cake and cookie recipes?
Why is sugar found in many processed foods?
What is evaporated cane juice?
What is turbinado sugar?
What is brown sugar?
What is raw sugar?
How is sugar processed?
What is blended sugar (sugar/dextrose)?
What is high fructose corn syrup?
What can I do about white sugar that has hardened?
Can confectioners (powdered) sugar be substituted for granulated sugar in a recipe?
What are sugar-measuring approximate equivalents?
You were working to have a cake for diabetics and so found a sugar substitute which was heat stable. When used in your cake formula, the cake removed from the oven was tough, rubbery with a cracked humped surface. Why
Why might one not substitute lactose for sucrose? What are the problems of lactose in use? What are the problems of lactose in food product development?
Why does sugar turn brown and develop flavors when heated above the melting point.
When disaccharides and monosaccharides are added to water, what changes occur in the properties of water?
You were working to have a cake for diabetics and so found a sugar substitute which was heat stable. When used in your cake formula, the cake removed from the oven was pale, tough, rubbery with a cracked humped surface. Why?
Why is the formula representation important?
What is the effect of cooling sugar syrups from a boiling point of 115C to a lukewarm temperature at 40C without agitation? Explain the type of dispersion and what would likely happen when agitation was begun.
Briefly discuss the contributions you might incorporate in deciding whether to use an artificial sweetner or not.
Discuss lactose.
What are sugars functional roles in cooking and food preparation?

What is the likely affect of the sweetener?

If one wished to stabilize an emulsion, one would likely use which kind of saccharide?
What is the average fructose content in common fruits?
How does crystalline fructose differ from high fructose cornsirup?
What is fructose?
What is the composition of cane versus beet molasses?
What is cornsyrup?
Effect of substitution of honey for granulated sugar in a yeast bread and a shortened cake.
What is the color and Pfund Scale of select honeys.
What is honey?
What is the composition of cane versus beet molasses?

Updated: Wednesday, May 23, 2012.