INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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gelatinisation
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dextrinisation
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emulsion
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caramelisation
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Detailed explanation-1: -Dressings that use eggs or dairy products as a base, such as ranch, Caesar or blue cheese, are permanent emulsions that do not need shaking before use. Let’s explore both temporary and permanent emulsions and how they can enhance simple Asian recipes.
Detailed explanation-2: -A salad dressing is a temporary emulsion-the oil and vinegar are poured into a jar and agitated until they come together as a unified liquid. The consistency will change, becoming thicker, and the color will be a melding of the two ingredients.
Detailed explanation-3: -Most salad dressings are emulsions. An emulsion is a mixture of two liquids that normally do not combine. Vinaigrette is a temporary emulsion, one that quickly separates. That is why it is necessary to shake oil-and-vinegar dressings before using them.