Question

1.
what is the term that refers to the process of adding hydrogen to unsaturated fats?
○ pasteurization
a
oxidation
saturation
hydrogenation
2.
what is gelatinization?
○ the process of cooking sugars
a
the irreversible transformation of proteins from a liquid state into a solid state
the process by which starch granules are cooked: they absorb moisture when placed in a liquid and heated
the process whereby starch molecules in a batter or dough lose moisture after baking
3.
in which process is a fat combined with a liquid into a homogeneous mixture by properly blending ingredients?
○ aerate
a
sift
knead
emulsify

Explanation:

1. The process of adding hydrogen to unsaturated fats is specifically named for the hydrogen molecule involved.
2. Gelatinization is a starch-specific process triggered by heat and liquid.
3. Combining fat and liquid into a uniform mixture is defined as this emulsification process.

Answer:

1. D. hydrogenation
2. C. the process by which starch granules are cooked: they absorb moisture when placed in a liquid and heated
3. D. emulsify