Here Are Topics Covered in HNF 300 Since the Last Test. This Does Not Mean That Other

Here are topics covered in HNF 300 since the last test. This does not mean that other information not specifically mentioned below will not be on the third test. Students should be responsible for all material covered in lecture or lab, handouts and readings, especially those which compliment the lecture and/or were referred to in lecture.

Review for Exam III

1. Proteins: What are they? How are they formed? How does structure affect functionality?

2. Milk: Composition, types of products formed from milk; What are the main proteins found in milk? How do they differ from each other, with respect to their properties; How is cheese formed? What proteins are affected by pH, enzymes and how are they affected? How does heating milk and milk products affect the proteins and the product? How is milk processed?

3. Eggs: Composition of egg white, yolk; What are the parts of the egg? How is the quality of eggs evaluated? What affects the quality of whole eggs? How are eggs processed? How does this affect the yolk and albumin? How does heat affect eggs and egg protein? How do ingredients influence this? Why do egg whites foam when whipped? What affects foam stability and volume?

4. Meats: What is the composition of meat? What are the main proteins of meat? How do they differ? How does muscle contract? How does this relate to rigor mortis? What affects tenderness or toughness of meat? How does heating method affect different types of meats, proteins? What are the meat pigments, how are they formed? What is the structural components of the muscle? Of the connective tissue within/around the muscle. How does heating affect meat proteins? What are the recommended cooking methods of meats?

5. Lipids: What are they, how are they formed? How are they broken down? How does the composition of triglycerides affect their physical and chemical properties? How are fats processed? What affects the quality of lipids? How does high heat affect this? How does deep fat frying affect the fat/oil and the food product? What is the difference between hydrolytic rancidity and oxidative rancidity? What is shortening power, how does the type of fat affect this? What affects pastry tenderness?

6. What is an emulsion? How do you prepare an emulsion like mayonnaise? How is it stabilized? What is an emulsifier? What is a stabilizer? How are emulsions destabilized?

7. What are fat replacements? How does fat content affect products, such as cookies? What are some reasonable ways to make fat substitutions in foods? (Don’t forget to look at handout on fat replacement or reduction at the end of lipids lecture outline)